Pork Chops And Rye
|Canned onion soup||10 1⁄2 Ounce|
|Water||3⁄4 Cup (12 tbs)|
|Rye||3⁄4 Cup (12 tbs)|
|Thick pork chops||4|
|Celery||1 Cup (16 tbs), thinly sliced|
|Dried marjoram||1⁄8 Teaspoon|
Combine soup, water, and rye in a medium saucepan.
Stir with a fork.
Cover, and simmer 30 minutes or until rye has absorbed the liquid.
Trim fat from pork chops.
Add oil to a large skillet, and brown the pork chops.
Season with salt and pepper.
Cut carrots into short, thin strips resembling match sticks, and add to the rye.
Stir in celery, marjoram, oregano, and pepper.
Place rye mixture into a 6 x 1inch baking dish, and top with the pork chops.
Cover, and bake in a 350Â° F.
Oven for 1 hour.