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Cumin lends a real Southwestern flair to this satisfying main dish sent by Loyse Keith, Enumclaw, Washington. The tender baked chops pick up extra flavor from the well-seasoned rice. "Sometimes I use celery instead of green pepper and boneless skinless chicken breasts instead of the pork chops," Loyse notes.
This recipe is:
Originally published as Pork Chops with Cumin Rice in
Taste of Home
June/July 2003, p16
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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