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Western Pork Chops

Trim fat from pork chops, then cut a pocket in each chop. Make the pocket as large as possible but keep the pocket opening small.

Combine cheese, chilies, red bell pepper.

In a 12 inch Dutch Oven, heat 1 tablespoon of oil, dust stuffed pork chops with chili powder, brown on each side and remove from Dutch Oven.

Heat 1 tablespoon olive oil and sauté onion and garlic until tender.

Stir in rice until coated with oil.

Place chops on top of rice, pour in tomato juice, sprinkle with salt and oregano.

Bring to a boil then top each chop with a slice of onion.

BAKE at 350° F for about 30 - 35 minutes or until chops are tender. Use 8 to 10 briquettes under the kettle and 12 to 14 on the lid.

HINTS:

FROM THE KITCHEN OF: Lynn Mantz-Powers