• 6 pork chops ¾ inch thick

• Salt and pepper

• 1 1/3 cup packaged pre-cooked rice

• 1 cup orange juice

• 1 can chicken rice soup

Brown chops and season with salt and pepper.  Place rice in 12 x 10 baking dish.  Pour orange juice over rice.  Arrange browned chops on rice.  Pour chicken soup over all.  Bake covered 350 degrees for 45 minutes.  Uncover and bake 10 minutes longer.

• 6 pork chops 1 inch thick (best if butterfly)

• 3 T. butter

  1 large onion chopped

• 1 t. flour

• 2 t. salt

• 2 t. mustard

• Pepper

• 1 cup beef stock

• 2 T. chopped pickle relish

Heat 2 T. of butter and sauté chops.  Remove chops to platter.  Add 1 t. butter and sauté onion.  When onion is soft, add flour, salt, mustard, and pepper.  Gradually add beef stock and relish.  Simmer 5 minutes.  Add chops and cover with sauce.  Simmer 30-40 minutes.

Center cut loin pork chops one pound each.  I get ¾ pound ones for ladies.  This recipe is enough marinade and sauce for at least 12 chops.

Marinade:

• 2 cups soy sauce

• 1 cup water

• ½ cup brown sugar

• 1 T. dark molasses

• 1 t. salt

Bring to boil. Cool and pour over chops. Marinate overnight.  Turn chops
once or twice.  Remove chops from marinade.  Dip in following sauce:

• 1 bottle catsup

• 1 bottle chili sauce

• 1 cup brown sugar

• ¼ cup water

• 1 T. dry mustard

Stir and bring to boil.

Bake chops at 325 degrees for 2 hours.  Serve extra sauce on side.