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Today's Cases:

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.