Title: Pork Chops, Mexican
Categories: Pork
Yield: 6 Servings

6 Pork chops
6 tb Rice uncooked
1 sl Onion
1 cn Tomato or 2 cups stewed

Arrange chops and onion in casserole. Put 1 tablespoon rice on each chop.
Arrange pieces of tomato on rice. Season with salt and pepper, pour over
remaining tomato. Cover tight and bake 1 hour in 350 degree oven.

Recipe By : The Boston Cooking School Cookbook

Posted to EAT-L Digest 28 Sep 96

Date: Sun, 29 Sep 1996 22:44:52 -0400

From: Debbie Bone

NOTES : Entered into Mastercook 9/29/96 by Debbie Bone