Pork Chops Rio Grande

Serves: 4

Prep Time: 75 minutes
Meal Occasion: Main Dish, Dinner, Lunch
Cuisine Type: Creole, Southern

Ingredients

1	cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
4	pork chops center cut 3/4" thick
1/4	cup onion diced
1/3	cup celery diced
1 1/2	cups canned tomatoes
1	Tbsp. butter
2	Tbsp. green pepper diced
2	Tbsp. parsley minced
2 1/4	cups water
1/4	tsp. pepper
1 1/2	tsp. salt

Instructions

1. Preheat oven to 350°F.
2. Cook rice with water and 1 tablespoon butter according to package instructions. Keep warm.
3. Brown chops in a large skillet. Remove chops. Add onion, celery and green pepper to drippings. Sauté until tender.
4. Add tomatoes, salt and pepper. Simmer 10 minutes.
5. Place chops in baking dish and sprinkle with salt and pepper. Top each with mound of 1/2 cup cooked rice. Pour sauce over all and sprinkle with parsley. Cover. Bake for approximately 1 hour.
6. Just before serving, spoon sauce over chops.

This dish can be easily prepared in an iron skillet. Can also finish cooking the pork chops in the oven with the rice in the same skillet.