Pork chop dinner
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pork loin chops; 1/2\" thick | |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1 | tablespoon | Oil, vegetable |
| ¼ | cup | Onion; diced |
| ¼ | cup | Green pepper; diced |
| ½ | cup | Rice, regular; uncooked |
| 1½ | cup | Tomatoes, canned |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Mustard, prepared |
Directions
Sprinkle pork chops with salt and pepper; brown on both sides in hot oil. Remove chops, and drain on paper towels. Reserve drippings in skillet.
Add onion and green pepper to skillet; saute until tender. Stir in rice, tomatoes, salt, sugar, and mustard; add pork chops. Bring to a boil. Reduce heat; cover and simmer about 30 minutes or until rice is tender and pork chops are done. SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-27-95