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A thnlly version nl the rlrpint crown roast <»l pork is a pork i'ho|) roast. Made ol evcrvlxidv's favorite— loin pork chops_ tile "roast is a handsome and tasty platterlnl to serve lor dinner
Rice stuffing—made from one of the new flavored rice mixes — makes the roast a little unusual, too Curried, saffron, or spued -eu' m'x 1<>U^ us,,(l equally well lor this unusual pork roast * he mixes arc easily prepared whether lor use as a stuffing or to serve as the main accompaniment to poultry, fish or meat on the family s dinner plates.
T lavored rice mixes represent an additional accommodation to the first convenience food known to man These mixes contain American-grown regular milled white or parboiled rice to which spices, herbs, cheese, vegetables, poult rv or meat flavoring have wen added to provide extra consumer convenience to an already easy to prepare food product
Rice Stuffed Pork Chop Roast
I package (6 to 9 o/.s.) I C, teaspoons salt
curried, saffron, spiced >/2 teaspoon pepper
or white and wilrl rice I teaspoon paprika
6 thick loin pork chops Preserved kumquats Prepare rice following package directions Sprinkle meat with salt, pepper and paprika. Brown chops until partly cooked Stand chops in loaf pan. fat side up. with rice mixture used as stuffing between each chop. Hold chops together with one long or two short skewers. Cover and hake at 325 degrees for 30 to 40 minutes Serve pork chop roast on a bed of the rice mix. and garnish each chop with a preserved kumquat. secured with a cocktail pick
Makes 6 servings.
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