Nice to have a lot of summer herbs to use!
Lee
Pork Chop, Rice and Herb Casserole – Maine
(adapted from the NYTimes New England Heritage Cookbook)
6 shoulder pork chops (1 ½ to 2 lbs)
2 T shortening
Salt and pepper
½ cup finely chopped leeks
1 cup uncooked rice
2 ½ cups chicken broth
1 cup drained canned tomatoes
½ teas thyme
½ teas sage
¼ 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.
Lee
Pork Chop, Rice and Herb Casserole – Maine
(adapted from the NYTimes New England Heritage Cookbook)
6 shoulder pork chops (1 ½ to 2 lbs)
2 T shortening
Salt and pepper
½ cup finely chopped leeks
1 cup uncooked rice
2 ½ cups chicken broth
1 cup drained canned tomatoes
½ teas thyme
½ teas sage
¼ 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.