PORK CHOPS ORIENTAL
6 double thick pork chops 1 cup cooked white rice ½ bell pepper sliced in thin strips ½ cup bean sprouts ¼ cup diced onions 1 diced pimiento 3 stalks diced celery 4 tablespoons soy sauce 1 raw egg ½ teaspoon paprika 1 small can stems and pieces mushrooms (drained) 1 tablespoon flour 1 cup cold chicken stock 3 tablespoons butter or margarine salt and pepper to taste
Have butcher cut six pork chops double thick and make a pocket for stuffing. In a skillet sauté onions, bell peppers, celery, bean sprouts, pimiento and mushrooms in two tablespoons butter or margarine until onions become transparent but not brown. Move ingredients to side of skillet and in center place the cooked white rice and make a volcano to the bottom of skillet. In volcano add one tablespoon butter or margarine and when melted place whole raw egg and when egg has set add 2 tablespoons soy sauce, the paprika, and gently stir until all ingredients are well mixed and egg is done and distributed throughout. Add salt and pepper to taste. Stuff pork chops with mixture, place in a shallow baking pan and bake in moderate oven until chops are done and well browned. Remove chops from pan and pour off all grease. To the remaining brown drippings add 1 tablespoon flour dissolved in 1 cup chicken stock and 2 tablespoons soy sauce and stir until sauce thickens. On serving spoon sauce over chops. Serves 6.