Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

The Original NY Times Cookbook, Craig Clairborne.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees F.
  2. In a Dutch oven, heat the oil, add the chops and brown on both sides.
  3. Remove the chosp and and drain off all but 4 tablespoons of the fat.
  4. Stir in the raw dry rice, coating all the grains with the fat.
  5. Arrange the chops on top and sprinkle with salt.
  6. Place a slice of onion, a slice of lime, and a spoonful of chili sauce on each chop.
  7. Add the tomato juice and Tabasco, cover closely and bake until the chops are tender, about an hour.