Prep 15 mins
Cook 1 hr 15 mins
pork chop, rice & fruity topping
- 4 pork loin chops
- 1 (15 ounce) can sour cherries
- 1 cup raw rice
- 1 tablespoon sugar
- 1⁄2 lemon, rind of, peeled, grated
- 1 pinch cinnamon
- salt & pepper
- Salt & pepper chops, brown on both sides in their own fat. Place rice in bottom of casserole dish. Pour cherries & juice over rice. Sprinkle sugar, lemon peel, & cinnamon over this. Arrange pork chops on top & cover. Bake 350 deg. oven for 1 ¼ hours. Serves 4.
- From “Casserole Cookery” circa. 1943.