Pork Chop Casserole

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This recipe was submitted to the cookbook by Mrs. Carol V. Freebairn (DOB: 11-1940).

4 pork chops

½ c. rice (long-grain, uncooked)

1 onion

1 tomato

¼ tsp. thyme

½ tsp. marjoram

salt

1 can condensed beef consommé

Preheat oven to 350° F.

Slice 4 thick slices from onion & from tomato.

Sauté pork chops till brown.

Salt pork chops to taste.

Pour rice into bottom of casserole; put chops on top in single layer.

Put 1 tomato slice & 1 onion slice on top of each chop.

Sprinkle dish with thyme & marjoram; then pour consommé over casserole.

Cover & bake 1-hr.

SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.) SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)

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