Key West Pork Chops

Another old recipes I haven't made for a few years. This really is so good, and with the pork loin sales we have been having now is the perfect time. Not to mention this awful cold weather. This will warm your bones.

Key West Pork Chops
6 servings
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3 tablespoons vegetable oil
6 lean pork chops, about 1-inch thick
1 1/2 cups raw rice
Salt to taste
6 large onion slices
6 lime or lemon slices
6 tablespoons chili sauce
3 cups tomato juice or water
1/2 teaspoon Tabasco sauce

1. Preheat oven to moderate (325 degrees F.)

2. In a Dutch oven,heat the oil, add the chops and brown on both sides. Remove the chops and drain off all but four tablespoons of the fat. Stir in the raw, dry rice, coating all the grains with fat. Arrange the chops on top and sprinkle with the salt.

3. Place a slice of onion, a slice of lime and a spoonful of chili sauce on each chop. Add the tomato juice and Tabasco, cover closely and bake until the chops are tender, about one hour.