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3 Tbs. butter or margarine 6 Center cut pork chops, 3/4" thick 2 Beef bouillon cubes 2 Cups cooked brown rice 1/3 Cup finely chopped onion 3/4 Cup celery, sliced 1 Can (4 oz.) sliced mushrooms, drained 1/3 Cup light cream 1/4 Tsp. salt Melt butter in skillet. Brown chops on both sides. Remove chops and add onion, celery and mushrooms to drippings. Cook until vegetables are just tender, about 5 minutes. Add and crush the bouillon cubes. Blend well. Add rice, light cream and salt. Blend thoroughly. Turn into shallow baking dish and top with browned pork chops. Cover and bake in 350 deg. oven for 30 minutes. Remove cover and bake 15 minutes more or until chops are tender and browned. Makes 4-6 servings. |