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6 pork chops or 3 for 2
people, cut into small
strips off bone
2 Tbsp. butter, margarine or
bacon drippings
3 or 4 stalks celery
1 (8 oz.) can crushed
1 c. water
3/4 tsp. salt
1 1/2 c. Minute rice
2 cubes beef bouillon

Season pork strips with salt and pepper. Brown well in
butter (or other fats) in large skillet along with celery. Add
pineapple. Reduce heat; cover and simmer until tender, about
20 minutes. Always cook pork thoroughly. Move meat to one
side of pan. Add water and salt. Bring to boil. Stir in
rice, cover; remove from heat. Let stand 5 minutes. Makes 3
or 4 servings.
Variations: Add left over pork, steak or chicken when
you add water to warm the leftover meat.

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