Pork Chops with Spanish Rice 

Total time: 40 minutes
   I use brown rice in this dish.  Mine cooks in 20 minutes and I like the healthy aspect and nutty flavor of brown rice.  You could substitute Basmati, Arborio, or plain white rice. 

 Ingredients:

• 2 - 4 pork chops, depending on size,  (12oz, 360gr boneless, 16oz, 480gr bone-in)
• 1 onion
• 1/2 green pepper
• 1 rib celery optional
• 2 cloves garlic
• 2 tsp chili powder
• 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
• 1 3/4 cup (15oz, 450gr) whole tomatoes
• 1 cup (6oz, 180gr) frozen peas  no sauce
• 1 tsp Worcestershire sauce
• 2 tsp olive oil
• water or chicken stock, 1/4 - 1/2 cup

 Instructions:

• 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.  Stir occasionally while cooking. 
• When the rice is almost done, stir in peas. 
• Serve from the skillet.