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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PORK CHOP SKILLET DINNER

From: Dwight Troup, Plum, PA
Primary category: Entrees

From the cookbook: One Skillet Cooking   


Ingredients:

4 pork chops
1 tablespoon shortening
4 tablespoons rice, uncooked
4 slices onion
4 slices green pepper
2 cups canned tomatoes
1 teaspoon salt
1/2 teaspoon pepper
2 T oil
4 pork chops
8 small new potatoes, unpeeled
4 carrots, cut into 1 ½ inch lengths
2 cloves garlic, minced
1 medium onion, chopped
1 cup beef or chicken broth
½ tsp. salt
½ tsp. dried thyme
1/8 tsp. pepper
8 oz fresh or 10 oz frozen green beans, cut into 1"
Directions:
Brown chops in heated shortening. Pour off excess fat. On each chop, put a tablespoon of rice,
a slice each of onion and green pepper and a section of tomato. Add seasoning and cover with
liquid from tomatoes. Cover and cook over low heat until chops are tender, about one hour.

ingredients(s): rice, pork chop, onion, green pepper, green bean, garlic, carrot, beef stock, new potatoes, thyme,

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