8 to 12 thin boneless pork chops, trimmed
1 pound frozen French style green beans
3 cups water
1 1/2 cups white or brown rice
2 ribs celery
1/2 cup brown sugar
1 cup ketchup
1 cup water
1 teaspoon paprika
2 tablespoons Worcestershire sauce
1 10 ounce can sliced mushrooms
freshly ground pepper to taste
1/4 teaspoon salt , optional
butter or margarine, optional
Preheat oven to 350F. Spray a large nonstick frying pan with cooking spray.
Brown chops on both sides at medium high. While meat is browning, rinse green
beans in colander under cold water. Place in a medium size microwave safe pot or
casserole dish with lid. Cover, microwave at high for 5 minutes, then let stand.
Combine rice and 3 cups water in a oven safe pot with lid. Cover and place in
hot oven. Set timer for 55 minutes. Chop celery finely and sprinkle over pork
chops. Combine brown sugar, ketchup, 1 cup water, paprika, Worcestershire sauce
and drained mushrooms in a bowl. Stir until well mixed and add to pork chop pan.
Stir, cover and bring to a boil. Turn heat down to a simmer until the timer
rings for the rice. Check the sauce occasionally. Add pepper to green beans.
Microwave at high for 2 additional minutes, just before serving. Salt and
butter, if desired. Serves 4 to 6.