Ingredients
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4 large or 6 small pork chops (rib, boneless, center-cut work equally well; personally I just love chewing the bones after politely consuming the rest) 1 can condensed tomato soup 1/4 tsp. liquid Tabasco 1/2 cup of chopped yellow onion 1 1/2 tsp. of Worcestershire sauce 1/4 cup of hot water Optional: 1/8 tsp. of coarse-grind black pepper. Two cups of cooked white rice.
Procedure
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Saute pork chops until brown on both sides on medium-high heat. Turn the heat down to low and simmer for 15 minutes.
Pour off any excess fat from pork chops and remove pork chops from pan. Set aside.
Add hot water to pan and stir up the browned residue until blended with water. Raise heat to medium-high. Add tomato soup, Worcestershire sauce, onion, and Tabasco, (black pepper if desired). Blend these ingredients thoroughly. Return pork chops to sauce stirring for three minutes on higher heat.
Put one cup of the rice on the bottom of casserole. Pour mixture and all but one-half cup of sauce. Place the remaining rice on top. Pour the last 1/2 cup on top of top layer of rice.
Bake on 'Bake' setting of microwave oven for fifteen minutes*. When done, serve with salad and garlic bread and you have a hearty simple dinner for four that is great for a simple Saturday night or weekday dinner.
*Regular oven bake temperature would be 350° degrees for forty minutes.
Four hearty servings or six small portions. I prefer the hearty option but with salad and bread, six portions for lunch would be perfect.
