Pork Chop Dinner

Four 6-ounce lean center-cut pork chops, 1/2 inch thick
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1-1/2 cups canned tomatoes
1/2 cup long grain rice, uncooked
1 teaspoon salt
1/4 teaspoon dry mustard (ground mustard may be substituted)
1/8 teaspoon ground allspice
1/8 teaspoon pepper

Cook pork chops in a nonstick skillet over medium heat until lightly browned. Drain and pat dry with paper towels. Set aside chops.

Saute onion and green pepper in skillet until tender. Combine tomatoes and remaining ingredients; add to skillet.

Place pork chops on top of mixture in skillet. Cover; simmer 30 minutes or until rice is tender.

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Cajun Country -- New Iberia, Louisiana