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1
MICROWAVE METHOD: Brown pork chops in drippings in skillet; remove chops.
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2
Cook onion in drippings 2 minutes.
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3
Combine soup, water, tomato juice, rice, soy sauce, worchestershire sauce and hot pepper sauce in microwave safe 2 quart casserole; cover tightly and cook on high (full power) for 5 minutes.
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4
Add onions and porkchops.
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5
Reduce setting to low (1/3 power) and continue cooking, covered, for 27 minutes.
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6
Remove chops, season with salt.
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7
Stir olives into rice; then place chops on top of rice and continue cooking on low, covered, for 3 minutes.
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8
Let stand 5 minutes before serving.
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9
CONVENTIONAL METHOD: Brown pork chops in drippings in skillet.
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10
remove chops.
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11
Add onion to drippings and continue cooking for 2 minutes.
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12
Stir rice into onions; combine and add soup, tomato juice, 1/2 cup water, soy sauce, worchestershire sauce and hot pepper sauce, stirring to combine.
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13
Cook, covered, for 10 minutes.
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14
Place chops on top of rice and continue cooking, covered, for 45 minutes or until meat is done.
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15
Remove chops to warm platter and season with salt.
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16
Stir olives into rice mixture and, if necessary, continue cooking, covered, until rice is done.
