Quick Spanish Rice And Pork Chops Recipe

4 Boneless Pork Chops
1/2 ts Kitchen Bouquet
4 sl Onion
2/3 c Quick Cooking Rice
1 2/3 c Pasta sauce with
Mushrooms
1/2 c Water
1/2 c Mozzarella, shredded

NOTE: Cooking times are based on using a 625-750 watt microwave oven and food quantities for 4 servings. Adjust cooking times as required. Brush both sides of the pork chops with Kitchen Bouquet. Arrange in a single layer in a microwave safe (8" square) baking dish. Top each chop with a slice of onion. Cover with well vented plastic wrap. Microwave on high for 7 minutes. Turn the chops. Add the rice. Combine the pasta sauce and the water. Spoon over the chops. Recover with well vented plastic wrap. Microwave on high for 5 minutes. Microwave on medium (50%) until chops are tender (about 7 minutes). Sprinkle with the mozzarella. Let stand, uncovered, until the cheese melts (about 5 minutes).

Serve.

Quick Sticky Buns

Buns:
1/4 c Butter
1/4 c Sugar
2 pk Yeast
Topping:
1 1/2 ts Cinnamon
2 tb Corn syrup
1 1/4 c Milk
3 1/4 c Flour
1 ts Salt
1 ea Egg
1 c Brown sugar
3/4 c Butter
1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper.