Pork Chop Oriental
My favorite meat is pork, especially pork chops. This recipe almost made me lose my religion. I got the computer lined up and started to type and it decided it was not going to let me do my thing. So, I had to call in the old man and let him line it up for me.
What do you do? You can’t live with them and can’t live without them. He knows nothing about my computer but can get me out of a jam any time. Thank the Lord.
6 double thick pork chops
1 cup of cooked white rice
1/2 green bell pepper, sliced into thin slices
1/2 cup of bean sprouts
1/4 cup diced onions
1 diced pimento
3 stalks of diced celery
4 tablespoons of soy sauce
1 uncooked egg
1/2 teaspoon of paprika
1 small can mushrooms, steams and pieces mashed
1 tablespoon of flour
1 cup of cold chicken stock
3 tablespoons of butters or margarine
Salt and pepper to taste
Have butcher cut six pork chops double thick and make a pocket for stuffing. In a small skillet, saute onions, bell pepper, bean sprouts, pimento and mushrooms in two tablespoons of butter (or margarine) until onions become transparent but not brown.
Move ingredients to one side of the skillet and, in the center, place the cooked white rice and make a volcano to the bottom of the skillet. In the volcano, add one tablespoon of butter (or margarine). When melted, add the egg. When the egg has set, add two tablespoons of soy sauce, the paprika and gently stir until all of the ingredients are well mixed and egg is distributed throughout. Add salt and pepper.
Stuff the pork chops with the mixture and place in a shallow baking pan. Bake in a moderate oven until chops are done and well browned. Remove chops from pan, drain all liquid from pan. Use the drippings, add one tablespoon of flour, dissolve in one cup of chicken stock and two tablespoon of soy sauce and stir until sauce thickens. Serves six.
Makes me hungry because it sounds Gooder’n Syrup. Von.