Pork Chops Risotto

It amazes me how strongly the senses of smell and taste are tied to memory.  My mother cooked so many delicious meals (all of which were eaten around the family dinner table, of course).  Many meals I recall precisely.  Others, are a general memory of good, home cooked, food.  


As soon as the smell of Pork Chops Risotto filled my kitchen, I began to be pulled back to my childhood.  With my first bite, I was totally there.  I can't put a finger on the last time that I ate pork chops.  But, eating them last night, was like being reunited with an old friend.  


There was no signature on this recipe card so, I'm not sure to whom I should give credit. But, I'm glad it was shared with me.  Now, when I want to cook a comforting family dinner, I know that I can turn to this classic.  


6 shoulder pork chops, 1/2 inch thick
3/4 tsp. salt
1/4 tsp. pepper 
1 cup uncooked regular white rice
1 or 2 green peppers, seeded
chili sauce 
1 envelope onion soup mix
6 lemon slices


About 1 1/2 hour before serving:  Start heating oven to 350 degrees.  Trim chops of outside fat and slit their edges 3 or 4 times.  Sprinkle with salt and pepper.  In large skillet, brown chops well.  Spread bottom of 13"x2" baking dish with rice.  Top with browned chops.  On each chop, arrange a green pepper ring with a heaping tsp. of chili sauce in center.  Into drippings in skillet, pour 2 1/2 cups water.  Stir in onion soup mix and bring to a boil.  Pour into baking dish.  Bake covered 1 hour or until chops and rice are tender.  Garnish each chop with a slice of lemon.  


Note: I had brown rice on hand so, I used that instead.  It worked just fine as a substitute for the white rice.