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Pork Chops Rio Grande

Ingredients
  Brand rice 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Lean pork chops 4
  Diced onion 1⁄4 Cup (4 tbs)
  Diced celery 1⁄3 Cup (5.33 tbs)
  Diced green pepper 2 Tablespoon
  Canned tomatoes 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Minced parsley 2 Tablespoon
Directions

Preheat oven to 350°F (177°C).
Cook rice with water and 1 tablespoon butter or margarine according to package directions.
Keep warm.
Brown chops in a large skillet.
Remove chops.
Add onion, celery and green pepper to drippings.
Saute1 until tender.
Add tomatoes, salt and pepper.
Simmer 10 minutes.
Place chops in baking dish and sprinkle with salt and pepper.
Top each with mound of 1/2 cup cooked rice.
Pour sauce over all and sprinkle with parsley.
Cover.
Bake for approximately 1 hour.
Just before serving, spoon sauce over chops.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Ingredient: 
Pork

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