Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PORK CHOPS-----
4 Center cut pork chops
10 oz RO*TEL tomatoes with green chilies
1 lg Onion -- sliced
1 ts Cumin
Seasoned salt
Black pepper
-----ALMOND RICE-----
1/4 c Almonds -- sliced
3 tb Butter
1 c Rice
1 t 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 F 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".
