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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The Original NY Times Cookbook, Craig Clairborne. Ingredients:
3 tablespoons salad oil |
6 lean pork chops |
1 1/2 cups rice, raw |
salt |
1 large onion, cut into 6 slices |
1 lime, cut into 6 slices |
6 tablespoons chili sauce |
3 cups tomato juice or 3 cups water |
1/2 teaspoon tabasco sauce |
Directions:
1. Preheat the oven to 325 degrees F.
2. In a Dutch oven, heat the oil, add the chops and brown on both sides.
3. Remove the chosp and and drain off all but 4 tablespoons of the fat.
4. Stir in the raw dry rice, coating all the grains with the fat.
5. Arrange the chops on top and sprinkle with salt.
6. Place a slice of onion, a slice of lime, and a spoonful of chili sauce on each chop.
7. Add the tomato juice and Tabasco, cover closely and bake until the chops are tender, about an hour.
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