Key West Pork Chops

"The Original NY Times Cookbook, Craig Clairborne."
photo by a user photo by a user
Ready In:
1hr 10mins




  • Preheat the oven to 325 degrees F.
  • In a Dutch oven, heat the oil, add the chops and brown on both sides.
  • Remove the chosp and and drain off all but 4 tablespoons of the fat.
  • Stir in the raw dry rice, coating all the grains with the 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 an hour.

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