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Pork Chop Rice Casserole
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1-3/4 cup | water |
1-1/2 cup | minute rice |
4 slices | bacon |
2 | beaten eggs |
2 tbl | water |
1/4 cup | sliced green onion with tops |
3 tbl | soy sauce |
4 | pork rib chops |
soy sauce |
In saucepan bring 1-3/4 cup water to boiling. Remove from heat; stir in rice. Cover; set aside. In skillet cook bacon until crisp. Remove bacon and crumble, reserving 2 tbl drippings. Set aside. In bowl combine eggs and the 2 tbl water. In skillet, cook eggs in 1 tbl of the reserved drippings until set, stirring occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and the 3 tbl soy sauce to eggs; mix well. Turn into a greased 1-1/2 qt casserole. In skillet brown chops on both sides in remaining 1 tbl drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, covered, at 350* until chops are tender, about 40 minutes.
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