Ingredients
6 pork chops (1/2 inch thick)
3/4 teaspoon salt
1/4 teaspoon pepper
1 c. uncooked rice
1 or possibly 2 green peppers
Chili sauce
1 env. onion soup mix
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Enameled cast iron saucier — risotto, polenta, cream sauces
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Enameled cast iron saucier — risotto, polenta, cream sauces
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Brown pork chops over medium heat. Save drippings. Spread uncooked rice over bottom of 13 x 9 inch baking dish; top with pork chops. On each chop, arrange green pepper ring with heaping tsp. of chili sauce in center of it. Into drippings in skillet, pour 2 1/2 c. water, stir in soup mix, bring to boil; pour over rice in corner of baking dish. Bake covered 1 hour.