Thursday, September 25, 2008

Sun Dial

The sun sets way to the right on the bay in the beginning of Summer. Each week it moves a little farther to the left, marking off the long glorious days. But by the time it sets behind Pyramid Point (the edge of land at left), it is truly Fall. I thought that a warm, satisfying dinner would be appropriate now that there is a chill in the air.

Chop Stacks

Salt & pepper pork chops and then brown them in a saute pan. Lay them across the bottom of a lidded roaster. Spoon a pile of instant rice on top of each chop. Layer a slice of fresh tomato over the uncooked rice. Layer a complete slice of yellow onion on top of each tomato slice. Cut a green pepper into rings and lay a ring on the onion. Pour a can of vegetable broth into the bottom of the pan. Cover with lid and bake at 350* for at least an hour until pork chops are cooked and tender (160 degrees on meat thermometer). This dish makes the whole house smell good. Enjoy!


LillyB said...

I'll try this tonight. It sounds really good!
I enjoy your post!!

Anne Reeves said...

Oh, good, Lilly. Let me know how you like it. I have to edit my post to say "salt & pepper" the chop before browning it.