INGREDIENTS:
- 6-8 pork chops or thin loin chops
- 2 cups rice
- 3 3/4 cups water
- 1 - 4 oz. jar diced pimentos
- 1 pkg. dry onion soup mix
- Seasoned pepper
INSTRUCTIONS:
- Lightly brown pork chops and sprinkle with seasoned pepper, optional
- Place rice in bottom of 9 x 13 inch baking pan
- Heat water to boiling and pour in baking pan
- Add package of onion soup mix
- Add jar of diced pimentos
- Mix thoroughly
- Place pork chops on top
- Cover with foil and bake at 350 degrees for one hour
SERVING SUGGESTIONS:
- Since I just harvested fresh tomatoes from my horse trough gardening receptacle yesterday, I sliced some of those to serve with the pork chop and rice casserole.
- No pork chop dish is complete without a little applesauce. Pork chops and applesauce. That's sort of a tongue twister along the lines of Sufferin' Succotash!
- A nice summer salad is a tasty compliment with any dinner.
When I was a young girl being raised on Sage Creek Farms, I have fond memories of my sweet mother, Rita, preparing this dish which is a family favorite. A variation of it first appeared in some type of farming magazine in the 1950's; ergo, I have titled my blog post Retro 50's Casserole. I just thought that wording would add a little extra pizzazz. What say you?
Happy Dining & Retroing!
