Pork Chops and Rice

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READY IN: 1hr 30mins
Recipe by Tona C.

From the kitchen of Tona Thornburg Court, Bridgeton MO.

Ingredients Nutrition

Directions

  1. MICROWAVE METHOD: Brown pork chops in drippings in skillet; remove chops. Cook onion in drippings 2 minutes. Combine soup, water, tomato juice, rice, soy sauce, worchestershire sauce and hot pepper sauce in microwave safe 2 quart casserole; cover tightly and cook on high (full power) for 5 minutes. Add onions and porkchops. Reduce setting to low (1/3 power) and continue cooking, covered, for 27 minutes. Remove chops, season with salt. Stir olives into rice; then place chops on top of rice and continue cooking on low, covered, for 3 minutes. Let stand 5 minutes before serving.
  2. CONVENTIONAL METHOD: Brown pork chops in drippings in skillet. remove chops. Add onion to drippings and continue cooking for 2 minutes. Stir rice into onions; combine and add soup, tomato juice, 1/2 cup water, soy sauce, worchestershire sauce and hot pepper sauce, stirring to combine. Cook, covered, for 10 minutes. Place chops on top of rice and continue cooking, covered, for 45 minutes or until meat is done. Remove chops to warm platter and season with salt. Stir olives into rice mixture and, if necessary, continue cooking, covered, until rice is done.

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