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Old 07-26-2011, 10:53 AM
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Default Pork Chop, Rice and Herb Casserole - Maine

Nice to have a lot of summer herbs to use!


Pork Chop, Rice and Herb Casserole Maine

(adapted from the NYTimes New England Heritage Cookbook)

6 shoulder pork chops (1 to 2 lbs)
2 T shortening
Salt and pepper

cup finely chopped leeks
1 cup uncooked rice
2 cups chicken broth
1 cup drained canned tomatoes
teas thyme
teas sage
teas marjoram
2 T parsley
1 bay leaf

Preheat oven to 350.

In Dutch oven (or large skillet) brown the chops in shortening. Remove chops from pot, season with S and P, and keep warm.

Add the leeks to the pot and sautee till tender.

Add rice to pot and cook for 5 minutes. Add broth and herbs, a dash of S and P, and bring to boil.

Top the rice mixture with the chops, cover the pot and bake for one hour.
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