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.
