6-8 pork chops, about ½ inch thick
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)
Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.
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