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Craig Claiborne's Key West Pork Chops
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Friday, November 10, 2006
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Key West Pork Chops
The New York Times Cookbook
by Craig Claiborne © 1961, Harper & Row
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.
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