A historical main dish from Recipes from here and there (1900). Serves six people
Preserved exactly as written in the original source
Fry six large pork chops until brown on both sides
Add one medium can of tomatoes, enough water to cover
Lay a slice of onion and one tablespoon rice on each chop
Sprinkle with salt, pepper, and paprika
Bake in hot oven one hour
Serve six
Modern guidance to help you succeed with this vintage recipe
Browning the pork chops first creates a flavorful crust through the Maillard reaction, where amino acids and sugars react at high heat to develop complex savory flavors. The rice absorbs excess liquid and fat while cooking, acting as both a thickener and textural element. Braising the chops in tomato and water keeps the lean pork moist during the long bake time, while the onion slices add aromatics that infuse into the meat.
The pork chops can be browned up to 1 day ahead and stored in the refrigerator. Assemble the dish with tomatoes, water, onion, and rice just before baking. Note that the rice must be added fresh, not pre-cooked, to properly absorb liquid during baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so add a splash of water or broth when reheating. Reheat covered in a 325°F oven for 20-25 minutes or until warmed through to 165°F.
AI-generated tips from Chef Cecil's culinary database
The pork chops can be browned up to 1 day ahead and stored in the refrigerator. Assemble the dish with tomatoes, water, onion, and rice just before baking. Note that the rice must be added fresh, not pre-cooked, to properly absorb liquid during baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so add a splash of water or broth when reheating. Reheat covered in a 325°F oven for 20-25 minutes or until warmed through to 165°F.
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