Pork Chops Ole'

Recipes that go together in a casserole dish and then are popped in the oven for an hour or so, are so easy on the cook, especially at the end of a busy day. These tender pork chops on a bed of Mexican-style rice only need a salad or vegetable to complete the meal.

When you gather at the table for the evening meal with your family, these ancient words from Proverbs 25:11 are still fitting: "A right word spoken is like apples of gold in settings of silver". Kind words and polite conversation are still excellent for the strength of the family and the health of the body. Blessings...

Recipe:

6 loin pork chops (1/2 inch thick)
oil for browning
Seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1-1/2 cups water
1 can (8 oz.) tomato sauce
2 tbsps. taco seasoning mix, about 1/2 pkg.
1/2 cup shredded medium cheddar cheese

1. In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2. Grease a 13 x 9-inch baking dish. Combine rice, water, tomato sauce and taco seasoning in baking dish.
3. Arrange chops on rice.
4. Cover and bake in a 350 degree oven for 1 hour or until pork chops are tender.
5. Uncover and sprinkle with cheese; place in oven for a minute or two to melt cheese.

Serves: 6
Note: I've substituted 1 cup salsa for the tomato sauce and omitted the taco seasoning with very good success.