Ingredients
- 16 ounces dry rice (2 cups dry)
- 20 ounces pork loin chops (4 chops, 5 ounces each)
- 3 tablespoons butter
- 3 1/2 ounces celery (1 cup, chopped)
- 1 (8 ounce) yellow onion, diced
- 1 can (15 ounce) tomato puree (may need more)
How to Make
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Step 1: Boil the rice (I just put the amount of cooked rice it would be). Place to one side.
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Step 2: Brown pork chops on either side (in cast iron skillet). Remove the chops. Add in celery and onion to the grease in the pan. Brown the mixture and return the pork chops to the pan.
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Step 3: Place a mound of cooked rice on each chop and over this sprinkle the browned celery and onion.
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Step 4: Cover the entire mixture with a large can of tomato puree.(cover)
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Step 5: Bake in a moderate over (350 F) for one hour.
We hope you enjoy this recipe!
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