Updated: Feb 19
This vintage recipe is from Chef Justin's 1992 cookbook, published by the same nice folks at Pelican that published mine! But you can be sure his recipe goes back a lot further than that. It's a dish that reminds me of one my mom used to make for us in the sixties (yes, I know it's surprising, but I am that old! 🤣) Anyway, you will love Mr. Justin's baked pork chops with rice & tomatoes. As he used to say: "I gar-on-tee!"
"This is pretty, as well as good." I gar-on-tee!!
This is a baked pork chop casserole I found on the worldwide interwebs that is close to what I think Chef Justin's recipe will look like. "I gar-on-tee!" (ok enough already, I know 🤣).
Did I mention, "I gar-on-tee?!?!" Till next time, happy baking!
JUSTIN WILSON'S BAKED PORK CHOPS WITH RICE & TOMATOES
6 1-inch pork chops
2 cups cooked rice
1 large tomato (fresh or canned)
1 large bell pepper
1 medium onion (sliced)
2 No. 3 cans tomatoes
In large skillet brown the pork chops that have been seasoned with salt and pepper.
Place in large baking dish so each pork chop will be on the bottom. Cut green pepper in rings-place one on each pork chop. With ice cream scoop or large spoon dip rice, pat until firm and place in bell pepper ring. Place slice of onion on each and top with tomato slice. Empty canned tomatoes in pan and chop or squeeze until all tomatoes are broken up fine. Season with salt and pepper and pour around pork chops.
Cover and steam one hour in oven at 375 degrees.
This is pretty as well as good. Serves 6.