You may also like
Categories:Viewed: 72 - Published at: 9 years ago
Ingredients
- 1 tablespoon rice
- 2 tablespoons sweetcorn
- 2 tablespoons peas
- 1 spring onion
- salt
- pepper
- oil
- butter
- 1 pork chop
- 1 teaspoon soy sauce
- 1 tablespoon cider
Method
- Cook the raw rice in boiling, salted water for 8-10 minutes, until just soft.
- Add the frozen sweetcorn and peas for the last 2 minutes and cook with the rice, or cook by themselves if you are using up cooked rice.
- (Canned sweetcorn does not need cooking and can be used straight from the can).
- Drain well.
- Wash and chop the spring onion or peel and chop the onion.
- Add the onion to the rice mixture, mix well and season with salt and pepper.
- Cut a square of cooking foil, large enough to wrap the chop loosely.
- Grease the foil with the butter, and put the chop in the centre of the foil.
- Sprinkle with soy or Worcester sauce.
- Top with the rice mixture and moisten with the cider, wine or beer.
- Wrap the foil around the chop into a parcel, and put carefully onto a baking tin or dish.
- Bake in a moderate oven (350F/180C/Gas Mark 4-5) for 40 minutes.
