Recipes with Porkprinted page 49
TUGBOAT CHOPS WITH SPANISH RICE
Joe Alkire, W.S.C.A.
(Serves 4)
Ingredients
- 1 large onion and 1 large green pepper
- 1 #303 can of tomatoes, cut up
- 3 cups cooked rice
- 1 bay leaf, crumbled
- 2 tsp. salt & 1/4 tsp. pepper
- 8-1/2" thick pork loin chops, sprinkled with salt & pepper
Method
- Chop and saute in shortening: 1 large onion and 1 large green pepper.
- Add and saute for 2 minutes more: 1 #303 can of tomatoes, cut up.
- Combine with: 3 cups cooked rice
- Add: 1 bay leaf, crumbled / 2 tsp. salt & 1/4 tsp. pepper
- SEPARATELY - brown slowly in lightly greased skillet: 8-1/2" thick pork loin chops, sprinkled with salt & pepper.
- Remove and arrange browned chops on rice in 2 rows, overlapping chops with fat edge up. Cover and bake at 350 degrees until meat is done. (Approximately 1 hour).
Note from the transcription
Subtitle under the title: "(A good recipe on days when she's really rolling)". The recipe is printed as running instructions with the quantities embedded; the ingredient list above is extracted from those lines.