6 pork chops, 1/2-inch thick
Salt and pepper
1 sm. onion, minced
1 carrot, cut in half and quartered
2 tbsp. lemon juice
2 beef bouillon cubes
1 c. evaporated milk
2 c. water
2 tbsp. cornstarch
1 1/2 c. rice
3 c. water
1 tsp. salt

Brown pork chops in skillet. Salt and pepper pork chops as desired. Add onion, carrots, lemon juice and bouillon dissolved in 1/2 cup water. Bring to boil; cover. Reduce heat to low; simmer 1 1/2 to 2 hours until fork tender. Add a little water as needed. Remove pork chops to a warm platter to keep warm.

Mash carrot and onion with fork; add evaporate milk and 1 cup water. Dissolve cornstarch in 1/2 cup cold water; add to pan. Bring to boil; simmer until gravy is a good consistency. Serve separate or over pork chops and rice.

To cook rice: Place rice, water and salt in a medium heavy saucepan. Bring to boil; cover. Reduce heat to low; cook 15-18 minutes or until water is absorbed.