Southern-Style Pork With Rice
|Rice||2⁄3 Cup (10.67 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Pound|
|Whole kernel corn||1 Cup (16 tbs)|
Trim fat from pork chops; render in large skillet.
Brown chops in fat gradually; remove from skillet.
Pour off excess fat.
Spread rice in skillet; add water.
Sprinkle with 1 teeispoon salt.
Arrange chops over rice.
Sprinkle with remaining salt.
Add onion and tomatoes; spoon on corn.
Sprinkle with pepper; bring to a boil.
Reduce heat; simmer, covered, for 35 minutes.
Add water, if necessary.