This is another “antique” recipe find. I loved the title, but it fails to actually deliver the flavor in today’s spice packed world of cooking. This was a good alternative for flavor in the early 20th century I’m sure, but bland by today’s standards! I have manipulated the recipe significantly to add MORE flavor.
GOOD LUCK MARGARINE was originally a Newfoundland company and through different mergers and acquisitions eventually became a Canadian company. There were several of these waxed cardboard recipes in the file I recently purchased, but this is the first I tried and had to change to add the necessary flavor.
CREOLE PORK CHOPS ala GOOD LUCK MARGARINE 😀 (sort of) serves 4
4 loin or shoulder chops, bone in
FRESH ground salt and pepper, to season
1/4 cup all purpose flour
3 tablespoons butter
2/3 cup long grain rice
4 thick slices tomato
1 small onion halved, and sliced
4 rings green pepper OR equal amount of sliced mini peppers
4 cloves garlic, minced
2 – 8 ounces tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
1/8 to 1/2 teaspoon cayenne pepper (depending on preference)
1 teaspoon cornstarch
2 cups boiling salted water
- Preheat oven to 350°.
- Generously sprinkle chops with FRESH ground sea salt and black pepper.
- Dredge in flour.
- Melt butter in skillet.
- Add chops and sear on both sides.
- Cook rice in boiling salted water for 5 minutes. Do not drain.
- Place pork chops in a single layer on the bottom of a deep casserole.
- Place a slice of tomato and peppers on top of each chop.
- Scatter onions over top.
- Whisk tomato sauce with the cornstarch, basil, paprika, white pepper, cumin and cayenne, to taste.
- Stir in garlic.
- Replace the removed water with the tomato sauce mixture, stirring to blend.
- Pour rice and tomato sauce water mixture over chops.
- Cover and bake for one hour or until rice and chops are both tender.