5 thick pork chops, 2 lbs.
1 tablespoon fat
1 onion, sliced
2 cups canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 to 4 cups boiled rice
Brown chops slowly on both sides in the fat, then remove chops from pan. Now brown onions in same skillet, then add chops, tomatoes and seasonings. Cover and simmer 30 to 40 minutes. Remove meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/4 cup cold water; boil 2 to 3 minutes, stirring constantly. Place rice in center of platter, arrange chops around rice, and pour tomato sauce over all. 5 servings.
My note: What makes these Spanish?
