Pork Chops and Spanish Rice |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of the first recipes I ever served to guests. That was 30 years ago and I still make it today! This is the recipe as it was written, however sometimes I add a combo of red and green peppers, use V-8 juice instead of tomato, and add 1/4 teaspoon of garlic powder. You can also heat it up by adding a little hot sauce, or a little chopped hot pepper, or by making the mustard a spicy one. It all depends on your family's taste. Ingredients:
6 pork chops |
1 medium sliced onion |
1 medium green pepper strip |
1 (10 3/4 ounce) can consomme, undiluted |
1 cup tomato juice |
1/4 cup water |
2 tablespoons prepared mustard |
1 teaspoon salt |
1 teaspoon worcestershire sauce |
1 cup raw rice |
Directions:
1. Wipe chops with damp paper towel and trim off all fat.
2. Rub the inside of a large pot with fat from the pork chops.
3. Brown the chops in the pot and remove as they are browned.
4. Pour off fat.
5. Place 3 chops in the bottom of the pan.
6. Top with half of the onion slices and green pepper strips.
7. Repeat with the rest of the chops, onions and green pepper strips.
8. In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
9. Pour over chops.
10. Sprinkle raw rice around meat.
11. Cover and bring to a boil.
12. Reduce heat and simmer for 1 hour.
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