Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Pork chops, center-cut (3/4")
1/4 ts Cayenne pepper
1 ts Paprika
Salt
1 tb Vegetable oil
1-1/2 c Onion, sliced
1-1/2 c Green bell pepper, sliced
2 c Rice, uncooked
1 cn Corn, whole-kernel (12 oz)
4 c Water
1/2 ts Black pepper
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.
