Tuesday, July 15, 2014

Taco Pork Chops - from 1983 cookbook (Mexican Pork Chops)

6 pork chops (1/2 to 3/4 inches thick)
1/2 tsp. salt
1 Tbsp. vegetable oil
3/4 cup uncooked rice
1 1/2 cups water
1 can (8 oz.) tomato sauce
1 pkg. (1 1/4 oz.) taco seasoning mix
1/2 cup shredded cheese
1 green onion cut into rings (optional)

Preheat oven to 350 degrees.  Sprinkle pork with salt.  Heat vegetable oil in frying pan.  Brown pork on both sides.  Drain on paper towels.  Spray 9 x 13 x 2 baking dish with non-stick spray.  Sprinkle rice evenly in the bottom of the dish.  Place pork on top of rice.  In a bowl combine water, tomato sauce, and taco seasoning.  Pour over pork and rice.  Cover tightly and bake 1 to 1 1/2 hrs. or until rice is done.  Remove cover, sprinkle with cheese and garnish with green pepper rings if desired.  Cover and bake for 15 minutes longer.  Serves 6

Comments:  This recipe was in a 1983 cookbook called Dixie Delights (St. Francis Hospital Auxiliary, Memphis TN).  The only change I made was my rice.  I used brown with wild rice which took 1 1/2 hrs. in cooking time due to the wild rice.  So if you use any other rice it will probably be done within the hour.  This dish came out with the pork chops being fork tender and the rice perfectly seasoned.  This is a dish I'll make many times again.

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