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Pine Harbor Pork Chops
Makes 6
servings
Ingredients
6 – pork chops
6 – Vandalia
onion
slices 1/2-inch thick
6 – large
tomato slices
3 – green
bell peppers,
halved and seeded
1-1/2 -
teaspoon salt
1/2 -
teaspoons pepper
1-1/2 -
cups cooked rice
6 – medium
sweet
potatoes
6 –
carrots
1/2 -
cup chili sauce
1-1/2 -
cups water
1 –
cup
brown sugar
Directions
Preheat oven
to 375-degrees F.
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Brown chops on both sides
in a large frying pan. Place in
baking pan.
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Put a slice of
onion on each shop, then a slice of tomato.
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Sprinkle with salt and pepper.
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Fill the bell peppers
with cooked rice and put on top of tomato slices.
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Peel sweet potatoes and carrots and place around chops.
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Mix chili sauce and water and pour around the chops and vegetables.
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Sprinkle brown sugar over potatoes and carrots.
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Bake
90 minutes.
Basting frequently so that the rice and potatoes absorb the flavor of
the sauce. Add more liquid if
necessary.
Picnicking &
Tailgating:
Make a day or two ahead. Heat (on stove or in
microwave) before leaving. Pour into a thermal container and serve
when you reach your destination.
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