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La Belle Cuisine - More Pork Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Craig Claiborne's Key West Pork Chops
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Key West Pork Chops The New York Times Cookbook by
6 lean pork chops 1 1/2 cups raw rice salt to taste 6 large onion slices 6 lime or lemon slices 6 tablespoons chili sauce 3 cups tomato juice or water 1/2 teaspoon Tabasco sauce Preheat oven to 325 degrees F. In a Dutch oven, heat the oil, add the chops and brown on both sides. Remove the chops and drain off all but four tablespoons of the fat. Stir in the raw rice, coating all the grains with fat. Arrange the chops on top and sprinkle with salt. Place a slice of onion, a slice of lime and a spoonful of chili sauce on each chop. Add the tomato juice and Tabasco, cover closely and bake until the chops are tender, about one hour. 6 servings. Index - Pork Recipe Archives Index - Craig Claiborne Recipes La Belle Cooking Boutique |
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