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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
4 pork chops, 3/4-inch thick |
1 tablespoon dripping |
1 small onion, chopped |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup water |
salt |
3/4 cup tomato juice |
3/4 cup long grain white rice |
1 teaspoon soy sauce |
1 dash hot pepper sauce |
1 teaspoon worcestershire sauce |
1/3 cup pimento stuffed olive, sliced |
Directions:
1. MICROWAVE METHOD: Brown pork chops in drippings in skillet; remove chops. Cook onion in drippings 2 minutes. Combine soup, water, tomato juice, rice, soy sauce, worchestershire sauce and hot pepper sauce in microwave safe 2 quart casserole; cover tightly and cook on high (full power) for 5 minutes. Add onions and porkchops. Reduce setting to low (1/3 power) and continue cooking, covered, for 27 minutes. Remove chops, season with salt. Stir olives into rice; then place chops on top of rice and continue cooking on low, covered, for 3 minutes. Let stand 5 minutes before serving.
2. CONVENTIONAL METHOD: Brown pork chops in drippings in skillet. remove chops. Add onion to drippings and continue cooking for 2 minutes. Stir rice into onions; combine and add soup, tomato juice, 1/2 cup water, soy sauce, worchestershire sauce and hot pepper sauce, stirring to combine. Cook, covered, for 10 minutes. Place chops on top of rice and continue cooking, covered, for 45 minutes or until meat is done. Remove chops to warm platter and season with salt. Stir olives into rice mixture and, if necessary, continue cooking, covered, until rice is done.
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