Title: Pork Chops and Spanish Rice
Categories: Spanish Entree Pork
Yield: 1 Servings
| 1 | c | Uncooked long-grain rice |
| 2 | tb | Vegetable oil |
| 4 | | (1-inch-thick) pork chops |
| 3 | c | Coarsely chopped tomatoes |
| 1 | sm | Green pepper, chopped |
| 1 | sm | Onion, chopped |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Prepared mustard |
| 1/3 | c | Water |
Saute rice in hot oil in a large skillet 3 to 5 minutes or until browned,
stirring constantly. Remove rice, and set aside.Add pork chops to skillet,
and brown on both sides. Combine rice, tomatoes, and next 5 ingredients;
spoon over pork chops. Add water; cover and simmer 45 to 50 minutes or
until pork chops are tender. Yield: 4 servings.