Pork Chops Ol'e

I did adapt the recipe slightly by replacing the water with low sodium chicken broth, reducing the amount of tomato sauce, and omitting the cheese. I’m sure the cheese is good, but I thought it was perfect without it. If you love Spanish rice and pork chops this recipe is perfect for you. 

I stumbled upon this recipe in one of my many favorite Amish cookbooks. I have several recipes dog eared throughout the whole cookbook, so I thought it was about time I started cooking my way through a few of them. Everyone loved this recipe so much that I will definitely be making it again. Lets get to the recipe. 

Start by browning the pork chops in a large skillet in one tablespoon of oil; sprinkled with the Fiesta or Tony Chacheres seasoning, and pepper. Remove from skillet and set aside. 

In a 13 x 9 inch baking pan, combine rice, chicken broth, tomato sauce, and taco seasoning; mix well.  Arrange pork chops over rice; top with green pepper and onion slices. 

Cover with aluminium foil and bake for 1 – 1 1/2 hours or until pork chops are fully cooked, liquid is absorbed, and rice is done. 

Pork Chops Ol’e

6 – pork chops, 1/2 inch thick 
1 – tablespoon olive oil
Fiesta pinto bean or Tony Chacheres Creole seasoning 
pepper to taste
1 – cup long grain rice, uncooked
2 – cups low sodium chicken broth
1/2 cup (4 oz) tomato sauce 
2 – tablespoons taco seasoning (1/2 packet)
1 – green bell pepper or anaheim pepper, sliced
1/2 of a small-med onion, sliced

In a large skillet brown pork chops in oil;  sprinkled with Fiesta or Tony Chacheres seasoning, and pepper. Remove from skillet and set aside. 

In a 13 x 9 inch baking pan, combine rice, chicken broth, tomato sauce, and taco seasoning; mix well. 

Arrange pork chops over rice; top with green pepper and onion slices. Cover with aluminium foil and bake for 1 – 1 1/2 hours or until pork chops are fully cooked, and the liquid is absorbed and rice is done.

yields 4-6 servings
source: The Amish Family Cookbook


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