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I got this recipe from my mom (who passed away many years ago)...she got it out of a Palm Beach cookbook and it has been a family favorite ever since.
Enjoy!
hugs,
peg
Pork Chop Casserole
4 pork chops, trimmed of fat
6 TBSP long grain rice (uncooked)
2 green peppers, sliced in rings
2 medium onions, sliced
2 tomatoes, quartered
1-1/2 to 2 cups chicken broth
pinch of thyme
Brown chops in skillet. Place rice in the bottom of a 2 qt. casserole dish. On top of the rice place the pork chops, then the pepper slices, onion slices and the quartered tomatoes. Heat broth to boiling in the pan the pork chops were browned in. Pour this over the ingredients in the casserole dish leaving some to add during baking.
Bake at 350 for 1 hour.
Recipe source: From my mom, Nan Nevin.
Enjoy!
hugs,
peg
Pork Chop Casserole
4 pork chops, trimmed of fat
6 TBSP long grain rice (uncooked)
2 green peppers, sliced in rings
2 medium onions, sliced
2 tomatoes, quartered
1-1/2 to 2 cups chicken broth
pinch of thyme
Brown chops in skillet. Place rice in the bottom of a 2 qt. casserole dish. On top of the rice place the pork chops, then the pepper slices, onion slices and the quartered tomatoes. Heat broth to boiling in the pan the pork chops were browned in. Pour this over the ingredients in the casserole dish leaving some to add during baking.
Bake at 350 for 1 hour.
Recipe source: From my mom, Nan Nevin.