When I was in my early 20’s, back in the dark ages, before computers and recipe sharing, I ordered these cookbook series, where each month a packet of recipes were sent to you to add to your cook book. Two large three ring binders. You literally looked forward to receiving your recipe packet in the mail to see what new recipe you wanted to try. The cook book series was called Good Home Cooking.
One that I still love today, and is so simple is called Pork Chops Pacifica. The process produces the most absolute fluffiest rice you ever had. Add more paprika for a bigger “kick”, but 1/4 teaspoon packs a large enough punch for me.
- 4 thick pork chops
- 3 green onions, sliced
- salt and pepper to taste
- 14 ounce can crushed tomatoe puree
- 1 1/4 cups chicken broth
- 1/4 teaspoon paprika
- 1 cup uncooked rice
- Preheat oven to 350°
- Season pork chops with salt and pepper.
- Brown well on both sides.
- Put in shallow baking dish.
- Pour chicken broth over chops.
- Add rice, green onion, and crushed tomatoes.
- Sprinkle with salt and paprika.
- Cover tightly with lid or foil and bake for one hour.
5 PP for the chop and 5 PP for 1 cup of rice
Too bad the pictures don’t do it justice. Another tip instead of crushed tomato puree is to use stewed tomatoes.
Have a great day.