New Mexican Pork Chop Bake
|Butter/Bacon drippings||2 Tablespoon|
|Onion||1 Large, sliced into rings|
|Lean pork chops||6 Large|
|Parched green chilies/4 ounces canned green chilies||3 Ounce, peeled and chopped|
|Uncooked rice||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Stewed tomatoes||4 Cup (64 tbs)|
|Ground oregano||1 Teaspoon (Mexican Variety)|
|Ground cumin||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
1 Melt butter or drippings in a large deep skillet or casserole. Saute onion rings until they become translucent. Push aside in the pan.
2 Quickly brown the pork chops in the same pan and remove to a plate. Add the green chiles to the onion and mix, then top each pork chop with some of the mixture.
3 Add the rice to the pan; cover with the water and stewed tomatoes. Stir in the seasonings and top with the pork chops. Cover. Baste twice while they bake.
4- Bake in a 350°F. oven for 1 hour.