My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, October 27, 2011

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
print recipe

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.


  1. We are pork chop lovers, this sounds really cool.

  2. I like the chili sauce with the pork. Nice combo!


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