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La Belle Cuisine - More Pork Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Craig Claiborne's Key West Pork Chops

 

 

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"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
~ Craig Claiborne


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Key West Pork Chops
The New York Times Cookbook
by Craig Claiborne 1961, Harper & Row

Rare and Out of Print Books

3 tablespoons vegetable oil
6 lean pork chops

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

Preheat oven to 325 degrees F. 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 rice, coating all the grains with fat. Arrange the chops on top and sprinkle with salt.

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. 6 servings.

 

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Index - Craig Claiborne Recipes

La Belle Cooking Boutique

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