Pork Pear Casserole
|Pork chops||6 , cut 1 inch thick|
|Long grain and wild rice||6 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Boiling water||2 1⁄4 Cup (36 tbs)|
|Chopped unpeeled pears||1 1⁄2 Cup (24 tbs)|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Ground coriander||1⁄8 Teaspoon|
In a large skillet melt 2 tablespoons butter or margarine.
Add chops and brown on both sides.
Sprinkle salt and pepper over chops; set aside.
Melt 2 tablespoons butter or margarine in a Dutch oven or large skillet.
Add contents of rice packet, onion and celery.
Cook until onion is tender and rice lightly browned, about 5 minutes.
Dissolve contents of seasoning packet in boiling water.
Stir into rice mixture.
Fold in pears, raisins, coriander and cardamom.
Top with pork chops and cover.
Simmer over low to moderate heat until chops are tender, about 1 hour.