| Pork Chops A La Dallas
4 pork chops
1 cup of rice
2 cups of water
1 tablespoon of margarine
1 teaspoon of salt
1/2 cup of chopped onion
1 cup of green pepper, diced
1 cup of celery
2 cans of tomato soup
Salt & pepper |
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Combine the rice, water, margarine and salt in a 2 quart pan. Bring to rolling boil, stir, lower heat to simmer and cook for 14 minutes. Season, flour chops and brown. Place the browned chops in casserole. In moistened custard cup or 1/2 cup measure. Make mounds of rice and place on each chop. Sauté onion, green pepper and celery in margarine for a few minutes. Sprinkle over rice mounds. Pour undiluted tomato soup over mounds and chops, reserving 1/2 can. Stir in 1/3 cup water and pour around chops. Bake at 350ºF. for 1-1 1/2 hours until chops are done. Uncover last 15 minutes.
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