“A good cook is one of the necessities of life. Being a bachelor in Hollywood, I soon tired of restaurant cooking and together with my friend, John Swope, set out to find the finest cook obtainable. Eventually, we found her. She has been with us ever since. It’s quite difficult to single out one of her countless recipes and state that this one dish is better than all the rest. If I have a favorite, however, it is a certain way she has of serving pork chops.” — James Stewart
- 1 cup rice
- 4 pork chops
- 1 cup chopped celery
- 1 onion, diced
- 1 can tomato purée
Boil the rice. Place to 1 side and brown the pork chops on either side. Remove the chops and add to the grease in the pan the celery and onion. Brown this mixture and then return the pork chops to the pan.
Place a mound of the cooked rice on each chop and over this sprinkle the browned celery and onion. Cover the entire mixture with a large can of purée tomato and bake in a moderate oven 350 degrees for 1 hour.