Porkchop Rice Casserole
By PutoPinoy on Thursday, May 21, 2009 At
Thursday, May 21, 2009
Ingredients:
In saucepan bring 1 3/4 cups water to boiling. Remove from heat; stir in rice. Cover; set aside. In skillet cook bacon until crisp. Remove bacon and crumble, reserving 2 tablespoons drippings. Set aside. In bowl combine eggs and the 2 tablespoons water. In skillet cook eggs in 1 tablespoon of the reserved drippings until set, stirring occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and the 3 tablespoons soy sauce to eggs; mix well.
Turn into a greased 1 1/2-quart casserole. In skillet brown chops on both sides in remaining 1 tablespoon drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, covered, at 350 degrees until chops are tender, about 40 minutes. Makes 4 servings.
- 1 3/4 c. water
- 1 1/2 c. Minute Rice
- 4 slices bacon
- 2 beaten eggs
- 2 tbsp. water
- 1/4 c. sliced green onion with tops
- 3 tbsp. soy sauce
- 4 pork rib chops
- Soy sauce
In saucepan bring 1 3/4 cups water to boiling. Remove from heat; stir in rice. Cover; set aside. In skillet cook bacon until crisp. Remove bacon and crumble, reserving 2 tablespoons drippings. Set aside. In bowl combine eggs and the 2 tablespoons water. In skillet cook eggs in 1 tablespoon of the reserved drippings until set, stirring occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and the 3 tablespoons soy sauce to eggs; mix well.
Turn into a greased 1 1/2-quart casserole. In skillet brown chops on both sides in remaining 1 tablespoon drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, covered, at 350 degrees until chops are tender, about 40 minutes. Makes 4 servings.
Labels: Meat Recipes
