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Pork-Chop
Rice Casserole 1 3/4 c. water
1 1/2 c. Minute Rice
4 slices bacon
2 beaten eggs
2 tbsp. water
1/4 c. sliced green onion with tops
3 tbsp. soy sauce
4 pork rib chops
Soy sauce
In saucepan bring 1 3/4 cups water to boiling. Remove from heat; stir in
rice. Cover; set aside. In skillet cook bacon until crisp. Remove bacon
and crumble, reserving 2 tablespoons drippings. Set aside. In bowl combine
eggs and the 2 tablespoons water. In skillet cook eggs in 1 tablespoon of
the reserved drippings until set, stirring occasionally. Cut eggs in
narrow strips. Add rice, bacon, onion and the 3 tablespoons soy sauce to
eggs; mix well. Turn into a greased 1 1/2-quart casserole. In skillet
brown chops on both sides in remaining 1 tablespoon drippings. Arrange
chops atop rice mixture; brush with additional soy sauce. Bake, covered,
at 350 degrees until chops are tender, about 40 minutes. Makes 4 servings.
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