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See below ingredients and instructions of the recipe
8 Pork chops,center-cut(3/4") 1 1/2 c Green bell pepper,sliced
1/4 t Cayenne pepper 2 c Rice,uncooked
1 t Paprika 1 cn Corn,whole-kernel(12oz)
Salt 4 c Water
1 T Vegetable oil 1/2 t Black pepper
1 1/2 c Onion,sliced 3 Tomatoes,fresh,1/2" slices
1. Season pork chops with cayenne pepper, paprika and 1 1/2 teaspoons
salt.
2. In Dutch oven, brown chops in hot oil; remove and reserve.
3. Add onions and bell peppers to skillet; saute until soft.
4. Stir in rice and cook until golden.
5. Add corn, water, 1 teaspoon salt and pepper; arrange chops on top.
6. Bring to a boil, cover tightly and bake in preheated 375'F. oven 25
minutes.
7. Insert tomato slices between each chop; cover and bake 10 minutes
each longer.
NOTE: 2 packages (6 1/2 ounces each) Creole or Spanish rice mix can be
substituted for rice, onion and bell peppers in original recipe.
Adjust liquid according to package directions. Bake at temperature
and time specified above.
Submitted By MICHAEL ORCHEKOWSKI On 11-21-94
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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