Pork Chops Tender When Cooked on Bed of Rice

Melba Lovelace Published: September 16, 1989
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DEAR MELBA:

When I read about the reader whose pork chops are dry and tough, I decided to share my recipe. These are so tender you don't need a knife.

Pork Chops and Rice

Pork chops

1 c. long-grain rice

1 c. water

1 can (10 oz.) beef consomme

Onion flakes

Salt

Pepper

Brown pork chops in a skillet in a small amount of oil.

In 2-quart casserole, mix rice, water and consomme. Add onion flakes, salt and pepper, to taste. Lay chops on top. Cover; cook in preheated 350-degree oven 1 hour.

Joni Chronister,

El Reno

DEAR MELBA:

In 1937, my grandma Katherine Hays of Tulsa won an award from Better Homes & Gardens for her salmon loaf. Here's her recipe.

Salmon Loaf

1 1/4 c. dry bread crumbs

2 eggs, well beaten

3 T. melted butter

1/2 t. celery salt

1/8 t. pepper

2 T. finely chopped onions

1 can (3 oz.) pimientos, chopped

1 can (16 oz.) salmon

Reserve 1/4-cup bread crumbs. Mix remaining ingredients. Form into loaf; place in greased baking dish. Cover; bake in preheated 450-degree oven 30 minutes.

Sprinkle with reserved bread crumbs. Cover; reduce oven temperature to 375 degrees. Continue baking 1 hour.

Spray with plain water occasionally to keep loaf from drying out.

Kathy Morgan,

Moore

DEAR MELBA:

I'm enclosing a different salmon recipe for your readers.

Salmon Egg Loaf

1 can (15 1/2 oz.) salmon

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