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Pork Chops with Celery and Rice

This is a quick and fun way to cook pork which complements rice so well. It reminds me a lot of a recipe I developed several years ago for my Real Man's Cookbook. Euro Pork was my idea of how Europeans might eat pork. With a little madeira and a considerable amount of herbs in the recipe, it has a fine high flavor. In the recipe below the flavoring may be more to American tastes. To make it the way Grandma used to the pork chops should be slightly over-cooked, givin it the right level of caramelization. (Editor - WJR)

Ingredients: 8 pork chops
1 1/2 cups rice
1/2 stalk cut celery
2 teaspoons butter
seasoning salt, pepper, parsley and cilantro to taste

Boil rice and celery in water for 25 minutes. Drain water from saucepan. Put pad of butter in frying pan. Season pork chops with salt and pepper, parsley, and just a touch of dried cilantro. Place pork chops in frying pan over medium heat. Cook for 25 minutes on both sides. Remove pork chops. Put rice and celery in frying pan to cook in the pork chop juices for 5 minutes. Put the rice and celery on a plate and serve the pork chops.

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