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Pork Chops with Spanish Rice

Cooking time:   40 minutes for menu Cooking schedule: see below for "menu"  instructions

Pork Chops with Spanish Rice                                     Time: 40 minutes

2 - 4 pork chops, depending on size
1 onion 
1/2 green pepper  left from Monday
1 stalk celery
2 cloves garlic
2 tsp chili powder
1/2 cup brown rice
1 can whole tomatoes, 15 oz (450gr)
1 tsp Worcestershire sauce
1 tbs olive oil
water or chicken stock, 1/4 - 1/2 cup

Chop onion, celery and green pepper.  Mince garlic.  Heat oil in deep skillet or Dutch oven over medium high heat.  Add pork chops and brown on both sides, about 5 minutes each.  Remove.  Add chili powder, onion, pepper, celery and garlic.  Sauté for 5 minutes.  Open tomatoes and drain into a bowl.  Chop the tomatoes and drain again.  Add drained tomatoes, Worcestershire sauce and rice to pan.  Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).  Pour this over the rice/vegetables in the skillet and stir well to combine.  Lay the pork chops on top of the rice and cover.  Reduce heat to simmer and cook until rice is done.  Mine took 20 minutes - check rice package.  Stir occasionally while cooking.  When done, serve - either from the pan or arrange nicely on a platter.  

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Cooking schedule: 40 minutes Assemble all ingredients and utensils Heat oil in skillet or oven Add pork chops and brown Chop onion, pepper and celery Turn chops Mince garlic Drain tomatoes, reserving liquid Remove chops

Sauté onions, pepper, celery garlic and chili powder Chop tomatoes, drain again Add rice, Worcestershire and tomatoes to    vegetables, stir Measure liquid and top up with water or stock Add liquid to rice, stir well Return chops to pan, cover and simmer Stir once or twice Serve and Eat

 

 

 

 

 

 

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