Title: Pork Chops
Categories: Meat
Yield: 4 Servings
| PORK CHOPS |
| 4 | | Center Cut Pork Chops |
| 10 | oz | RO*TEL Tomatoe w/Green Chili |
| 1 | | Lg Onion; sliced |
| 1 | ts | Cumin |
| | | Seasoned Salt |
| | | Black Pepper |
| ALMOND RICE |
| 1/4 | c | Almonds; sliced |
| 3 | tb | Butter or Margarine |
| 1 | c | Rice |
| 1 | ts | Salt |
| 2 | c | Water |
Sprinkle chops generously with seasoned salt and pepper. Brown in
skillet on both sides. Place in casserole dish and top each chop with a
large onion slice. Pour tomatoes and chilies over chops.
Sprinkle cumin over entire casserole. Cover with foil and bake at 350
degrees for 30 minutes. Uncover and bake 15 minutes longer. Serve with
almond rice: Saute almonds in margaring until light brown. Add rice, salt
and water. Bring to a boil, reduce heat to low for 15 minutes. Serve with
Chops.
This recipe was contributed by Harry Anderson of Mobile Alabama to the
book "Snake, Rattle, and RO*TEL".