Pork Chops California Style
|Vegetable shortening||1 Tablespoon|
|Rib pork chops||6|
|Rice||1 Cup (16 tbs) (Brand)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Sliced onion||3⁄4 Cup (12 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Ground nutmeg||1⁄4 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Cooking apple||1 (Firm)|
Preheat oven to 350°F (177°C).
In a large skillet, melt shortening.
Add chops and brown well on both sides.
Season chops with 1 teaspoon salt.
In a shallow 2-quart casserole, combine rice, raisins, onion, brown sugar, nutmeg and 1 teaspoon salt.
Heat water and apple juice just to boiling.
Pour over rice mixture.
Top with chops.
Core apple and cut into 12 wedges.
Arrange 2 wedges on each chop.
Cover with aluminum foil, crimping it securely to edge of casserole.
Bake until chops are fork-tender, about 1 hour.
Uncover for last 5 minutes of cooking time.