 |
|
|
|
|
|
Old Faithful Recipe
4 med.-thick lamb or pork chops
1 c. raw rice
1 can consumme or broth or bouillon (chicken is best)
1 pinch marjoram
1 pinch thyme
1 Lg. onion
2 ripe tomatoes
1/2 green pepper, cut in rings
Salt, Pepper
2 Tbl fat
Brown the pork chops in the fat in a pan. While they're browning, put the rice in the bottom of a greased casserole dish, and then slice the vegetables. Next, lay the chops on the rice and top each one with slices of onion, tomato and green pepper, salting and peppering a bit as you go. Pour consumme in, add the marjoram and thyme, and let it fend for itself in a 350°F oven for an hour.
*Peg Bracker I Hate To CookBook*
Small changes that Mom made to this:
Season the chops while they are browning. Put the marjoram and thyme directly onto the rice. Used 2 cups or low sodium chicken bouillon from cubes or packages.
Layer as follows:
Rice
Herbs
Chops
Onion
Tomato
Green Pepper
Broth
Usually use one slice onion, one slice green pepper, and as many tomatoes as can get away with on each chop!!!
Show Reviews (1)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|