2 Pork loin chops
Marjoram, to taste
1/2 large Onion
Pepper, to taste
1 1/2 cup Boiling water
8 oz Stewed tomatoes, Contadina Mexican
2 Beef bouillon cubes
1 Rings green pepper
1/2 cup White rice, uncooked
Jalapeno peppers, to taste
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Preheat oven to 350 degrees. Cut slices from center of onion; reserve. Dice rest of onion. Brown chops on both sides in large skillet . Remove chops from pan; lower heat. Brown diced onion in the same skillet.
Add water and bouillon cubes; stir until cubes are dissolved. Add rice, diced onion, marjoram and pepper; stir well. Pour mixture into a cassole dish. Place chops on rice, topping each with a slice of onion, a tomato and a pepper ring. Pour on rest of stewed tomatoes. Cover and cook 45 minutes or until meat and rice are tender. Recipe By : Julia Cici
Posted to MC-Recipe Digest V1 #310
Date: Mon, 25 Nov 1996 02:29:54 -0600
From: "Julia P. Cici" <jcici@mcg.net>
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