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Grand Hotel Pork Chops a la Creole

I came across this recipe posted on a message board. It's a past recipe from The Grand Hotel in Point Clear, Alabama. I believe it was originally printed on a post card.

Phaed

Pork Chops a la Creole

8 		six-ounce pork chops, baked
4 cups		cooked rice
8 slices	fresh tomato, broiled
8 slices	American cheese
8 pats		butter
8 cups		brown sauce
Parsley & paprika, to garnish
16		small candied yams

 Salt and pepper chops to taste. Place 1/2 cup of rice 
on top of each baked pork chop and moisten with a little 
brown sauce. Place broiled tomato slices on rice, followed
by cheese slices. Pour remaining brown sauce into casserole 
around chops and heat in 375 oven just long enough to melt
cheese. Remove and garnish with parsley and paprika. Arrange
candied yams around chops and place under broiler for 3 minutes 
just before serving. Serve uncovered and piping hot. Makes 8 
portions.


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