Pork Chop Casserole


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                                                                PAGE 23

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PORK CHOP CASSEROLE

Submitted by two people 

                               Mrs. Madge Shaw from Texas

                                       And

                              Mrs. Sharon McCormack from Minnesota

4 pork chops

6 Tablespoon rice

1 large onion

2 ripe tomatoes

1/2 cup green pepper

salt and pepper

1 can consommé

Marjoram

Thyme

   Brown pork chops. Place chops on top of rice in bottom of deep casserole; add drippings. Put a thick slice of onion, tomato and ring of pepper on each chop. Salt and pepper each layer. Pour in consommé and sprinkle with Marjoram and thyme. Bake at 350 F. degrees for 1 hour.

YIELD: 4 SERVINGS

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