Pork Chops Bermudiana

Name: Pork Chops Bermudiana
Yield: 4 servings
Cuisine: United States
Ingredients: 1 tablespoon butter; 4 thick slices of Bermuda onion; 4 slices of green pepper; 4 slices of peeled tomato; ¼ cup uncooked rice; 1 tablespoon finely chopped parsley; 1 cup Chicken or Beef Stock; Salt and freshly ground black pepper; ½ bay leaf; 4 pork chops, each 1½ inches thick; 1 tablespoon finely chopped chives

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 pork chops, each 1½ inches thick
Salt and freshly ground black pepper
1 tabl

Americas
United States
Main course
Gluten-free
New York

Method

Preheat oven to moderate (350°F.).
Sprinkle the pork chops with salt and pepper. Brown the chops on all sides in the butter and transfer them to a baking dish.
Spoon one tablespoon of raw rice atop each chop. Top each with a