Grand Hotel- 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 and paprika, to garnish
- 16 small candied yams
Salt and pepper to taste. Place ½ 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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