Pork Chops, Rice Creole

• 6 pork shoulder chops
• 1 Tbsp. fat
• 2 onions
• 1 clove garlic, minced
• 2 1/2 c. hot water
• 1 can condensed tomato soup
• 1/4 c. diced celery
• 1/4 c. chopped green onion
• 1/2 green pepper
• 2 Tbsp. chopped parsley
• 3/4 c. raw rice
• pepper
• 1 tsp. salt
• 1/2 bay leaf, crushed (optional)
• pinch of thyme and marjoram (optional)

1. Season pork chops well on both sides with salt and pepper. Brown well in hot skillet.
2. Remove chops and drain off all but 1 tablespoon fat.
3. Slice 2 onions and brown with garlic, minced in the fat.
4. Add hot water to the pan and condensed tomato soup.
5. Add chopped green onion tops, if you have them (or use extra onion at point mentioned), diced celery, chopped green pepper, chopped parsley and raw rice.
6. Season with salt, pepper, bay leaf, thyme and marjoram.
7. Mix well and pour over chops in casserole.
8. Cover and bake in moderate oven at 350u0b0 for 1 1/4 hours or until meat and rice are tender.
9. If rice becomes dry toward end of baking time, add a little hot water.

pork shoulder chops, fat, onions, clove garlic, water, tomato soup, celery, green onion, green pepper, parsley, rice, pepper, salt, bay leaf, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379943 (may not work)