Title: Pork Chops and Fried Rice**
Categories: Pork Rice Entree Casserole Reformatted
Yield: 6 Servings

1 3/4	c	Water
1 1/2	c	Rice
2	sl	Bacon
2		Eggs, beaten
2	tb	Water
3	tb	Soy sauce
1/4	c	Sliced green onions with tops
4		Pork chops

In saucepan, bring the water to a boil (may need more water). Stir in rice and boil 20 minutes.

In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 Tbsp. drippings. Set aside.

In bowl, combine eggs and the 2 Tbsp. water. In the skillet, cook eggs in 1 Tbsp. reserved drippings. Add drained rice, bacon, onion and the 3 Tbsp. soy sauce to eggs; mix well. Turn into a greased 1 1/2 quart casserole.

In skillet, brown the chops in 1 Tbsp. drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, tightly covered, in a 350 degree oven for about 40 minutes or until chops are tender.

Posted by: Debbie Carlson (D.CARLSON - GEnie)

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