Indian Pork Chops and Rice |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt! Ingredients:
4 -6 pork chops |
1/4 teaspoon dry mustard |
1/4 teaspoon clove |
1 pinch kosher salt |
1/8 teaspoon fresh ground pepper |
1/2 tablespoon olive oil |
1 (10 1/2 ounce) can mushroom soup |
3 cups cooked rice |
1 -2 large sweet onion |
1 pinch kosher salt |
1 -2 large tomato |
1 pinch kosher salt |
Directions:
1. Grease 10 x 13 dish and preheat oven to 350 degrees.
2. Note - If using regular table salt, reduce amount by at least half.
3. In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
4. Mix rice and mushroom soup.
5. Slice onions into 1/4 to 1/2 thick slices and slice tomatoes into 1/2 thick slices.
6. Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
7. Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
8. Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
9. Bake, uncovered. For 3/4 thick pork chops, bake for 3/4 of an hour. For 1 thick pork chops, bake for 1 hour.
10. Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.
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