Mexican Chops with Stuffed Tomatoes
- 6 pork chops, 1 inch thick
- 2 tablespoons fat
- 1 teaspoon salt
- 2 large onions
- 1 1/2 cups water
- 1/2 cup rice
- 2 green peppers
- 6 tomatoes
- 1 cup cooked peas
Brown chops in fat; season. Cut onions in 3/4 inch slices, place a slice on top each chop. Add boiling water, and arrange uncooked rice around the meat. Cut green peppers in 1/2 inch slices, place on the rice; season. Cover and cook about 25 minutes (be patient, you rascal).
Remove tops of tomatoes, hollow out centers, and fill out buttered peas. Twenty minutes before chops are done, place tomatoes in covered frying pan with the meat.
Remove tops of tomatoes, hollow out centers, and fill out buttered peas. Twenty minutes before chops are done, place tomatoes in covered frying pan with the meat.
Submitted by Jun 8, 2009
12 min 50 min 62 min
12 min 50 min 62 min