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Sunday September 5, 2010. |
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Baked Pork Chops and Rice (Serves 6)
Ingredients:
4 pork chops, loin or shoulder
1 cup uncooked Dainty Rice
1/2 teaspoon prepared mustard
1/2 teaspoon curry powder
4 medium onions cut in eight
2 large carrots, sliced into 1 inch pieces
1 bay leaf
1 can consommé
1 can of water
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Cooking
Instructions:
1) Trim excess fat from the pork chops and melt in frying pan.
Skim out the pieces of fat when they are brown and sear the
pork chops on both sides, in the hot fat. Cut each chop in 2 and
place in the bottom of a shallow dish large enough so they can
be placed in one layer. Salt and pepper them lightly. Spread a little
mustard on each piece of meat and sprinkle with the curry.
2) In the fat remaining in the frying pan, brown the rice to a nutty color,
Stirring all the time, over medium heat.
3) Place the onions and carrots around the meat. Set the bay leaf in the
middle. Pour the rice over all.
4) Bring the consommé and water to boil, pour over the meat. Cover and
Bake 1 hour in a 350 F. oven. Stir once, during the cooking period.
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