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Pork

*Spanish Pork Chops & Rice*
*Spiced Pork Chops*
*Pork Chop Casserole*

Spanish Pork Chops & Rice

4-1" thick pork chops

2 onions, sliced

1 green bell pepper, chopped

1 tomato, cut in wedges

2 cloves garlic, minced

˝ tsp turmeric

3/4 tsp. pepper

˝ tsp. paprika

1 tsp. ground cumin

2/3 cup uncooked rice

1-1/3 cup chicken stock

1/3 cup black olives, chopped

Brown chops in oil. Remove, add onions, green pepper. Cover, cook 3 minutes.

Add tomato, garlic, spices and rice. Stir 1 minute; add chicken stock, cover and simmer 5 minutes.

Add pork chops to top of rice mixture, cover and simmer 'till rice is done.

Sprinkle with olives.

Spiced Pork Chops

˝ cup flour

1-˝ tsp. garlic powder

1-˝ tsp. ground mustard

1-˝ tsp. paprika

˝ tsp. celery salt

Ľ tsp. ground ginger

1/8 tsp. dried oregano

1/8 tsp. dried basil

4 pork loin chops (about 3/4 inch thick)

1 to 2 Tbs. cooking oil

Ľ cup packed brown sugar

In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides.

In a skillet brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish.

Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350° for 1 hour or until tender.

Yield: 4 servings.

( I suppose this one could have been put in the Casserole section too)

Pork Chop Casserole

3/4 cup flour

6 pork chops (3/4 to 1 inch thick)

2 Tbs. cooking oil

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2/3 cup chicken broth

˝ tsp. ground ginger

Ľ tsp dried rosemary, crushed

1 cup (8 ounces) sour cream, divided

1 can (2.8 ounces) french-fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.

Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13-in. x 9-in. baking dish.

Combine soup, broth, ginger, rosemary and ˝ cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes.

Stir remaining sour cream into sauce. Top chops with remaining onioins. Return to the oven, uncovered, for 10 minutes.

Yield: 6 servings.

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