Key West Pork Chops

The New York Times Cook Book, 1961

1 1⁄2 hours — 6 Servings

Ingredients

3	tablespoon	salad oil
6	slice	lime (or lemon)
6		lean pork chops
6	tablespoon	chili sauce
1 1⁄2	cup	raw rice
3	cup	tomato juice (or water)
		salt (to taste)
1⁄2	teaspoon	tabasco sauce
6		large onion slices

Instructions

Heat oven to moderate 325° F.

In a Dutch oven, heat the oil, add the chops and brown on both sides. Remove the chops and drain off all but four tablespoons of the fat. Stir in the raw, dry rice, coating all the grains with fat. Arrange the chops on top and sprinkle with the salt.

Place a slice of onion, a slice of lime and a spoonful of chili sauce on each chop. Add the tomato juice and Tabasco, cover closely and bake until the chops are tender, about one hour.