Feb. 19, 2008 Recipe of the Day

One of my favorite pork chop dishes was mom’s Pork Chops and Rice. This is all cooked together in a large frying pan. Serves four.

PORK CHOPS AND RICE

1 Medium onion, diced
2 Tablespoons vegetable oil
Salt and pepper to taste
2 Tablespoons brown sugar
2 8oz cans tomato sauce
1 Cup regular white rice, uncooked
¼ Cup celery, chopped
4 Pork chops
1 ½ Cup water
½ Teaspoons salt
¼ Teaspoons pepper

In a large skillet, saute onion and celery lightly in oil.

Sprinkle pork chops with salt and pepper, add to skillet, brown on both sides. Remove chops. Add water, brown sugar, salt and pepper, 1 ½ cans of tomato sauce to skillet.

Heat and stir, bringing to a boiling point. Add rice and stir.

Put chops into this mixture, cover skillet and simmer for 30 minutes.

Pour remaining tomato sauce over chops, cover and cook 15 minutes longer.

Serve hot.

Submitted by: Leslie Nagy