From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Dust pork chops on both sides with flour. In a lightly greased skillet, saute pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet if necessary and saute onion until tender. Add tomatoes, green pepper, salt, pepper and Worcestershire sauce. Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender. Meanwhile, cook rice. Arrange pork chops on a heated platter. Cover chops with hot fluffy rice; then pour the tomato sauce over all.
SERVES: 6
- 6 loin pork chops, 1-inch thick
- Flour
- 1 medium onion, chopped
- 1 can (1-pound) tomatoes
- 1/2 green pepper, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons Worcestershire sauce
- 1 cup uncooked rice
Dust pork chops on both sides with flour. In a lightly greased skillet, saute pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet if necessary and saute onion until tender. Add tomatoes, green pepper, salt, pepper and Worcestershire sauce. Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender. Meanwhile, cook rice. Arrange pork chops on a heated platter. Cover chops with hot fluffy rice; then pour the tomato sauce over all.
SERVES: 6
