The holidays are behind us, and winter is closing in. If you live where the temperature drops appreciatively when the sun goes down, you and your family might enjoy a hearty dish that includes tea used in the sauce. Easy to make and delicious to eat.
Pork Chop Casserole
6 or 8 pork chops, loin or shoulder
½ cup chopped onion
½ cup chopped green pepper
1 can cream of mushroom soup
1 cup strong black tea
3 cups cooked rice
2 cups cooked peas
1 tsp. salt
Pinch of pepper
Preheat oven to 350 degrees. Grease a baking dish well. Brown pork chops on both sides in a skillet; remove from skillet. Using the fat rendered from the browned chops, cook the onion and green pepper until tender, but not brown. Add soup, tea, rice, peas, salt, and pepper. Mix well. Place half of rice and peas mixture in greased baking dish. Arrange half of the browned pork chops on top. Layer on the rest of the peas and rice. Finish with the last of the chops. Cover with foil and bake for 30 minutes. Serves 6-8, depending on the number of chops used.