One of my favorite recipes comes out of a Better Homes and Gardens Cookbook.
- Pork Chops (the recipe calls for two, but it works fine with more, just increase the size of the pan and the amount of rice)
- 1 cup of rice
- Water (for the rice, add a bit more than you need to cook the rice)
- Chicken Bullion (2 tsp)
- Chopped Apple (a few cups. However much you have)
- Onion (half of an onion, or so.)
- Melted Butter ( a few tbsp)
- Brown sugar (a few tbsp)
- Ground cinnamon (1 tsp)
Brown the pork chops, then remove. In the same skillet cook the rice and onion until the rice is gold. Add bullion and water, increase heat and stir until boiling. Then, stir in most of the chopped apple.
Move the entirety to an oven safe dish- I typically use a 9 x 13. Bake at 350, covered, for 30 minutes. In the meantime, combine the sugar, cinnamon and melted butter with the remaining chopped apples.
Remove the dish from the oven, uncover, add the apples and any remaining sugar/cinnamon/butter mixture to the chops. Put back in for 20 minutes, uncovered.
Trego's Mountain Ear 