Creole Pork and Rice
|Pork chops||2 Large, trimmed|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Tomato sauce||8 Ounce|
|Water||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Rice||1⁄2 Cup (8 tbs), uncooked|
Place chop trimmings in medium skillet; cook over medium heat until enough grease is rendered to coat skillet Discard trimmings; add chops; brown over medium heat.
Meanwhile chop onion, celery and green pepper.
Pour off excess grease in skillet; stack chops and push to side.
Add vegetables and remaining ingredients.
Arrange chops on top all rice should be in liquid, it won't cook on top of chops.
Bring to boil; reduce heat; simmer covered until rice is cooked, 25 to 30 minutes.
Serve with slaw or leafy green salad.