Pork Chop and Rice

In a very large roasting pan, spread out uncooked brown rice.

Use whatever amount of rice you need to complement the number of pork chops you're serving.

I used 2 cups uncooked.


This photo was taken before baking.







After having browned the chops in a frying pan, place each on top of rice. Then *decorate* each with 1)thinly sliced sweet onion, 2)green pepper ring, and 3)stewed tomato.

Pour piping hot beef bouillon over casserole. Cover tightly (very) with aluminum foil. Bake at 350 for one hour. Turn down to 200 for one hour. Remember that the baking time is governed by the thickness of the chops. Mine were thick. I left this pan in the oven while we were at church, having set the time bake function to warm the dish for 30 mins prior to our arrival.

There are all kinds of tricks to preparing this easy recipe ahead, from preparing and baking the day before and reheating to getting up earlier on Sunday morning. The total prep time for this dish is 30 mins.



More on this menu in the menu section of my Xanga

This picture was taken after baking, when I prepared the recipe on another day.

Hint: see that there are more chops in the dish :)