Spanish Pork Chops

Servings: 6 servings



Brown 2 to 4 pork chops in 2 Tbsp. butter/oil combination. Place chops in a casserole. Lightly brown a chopped onion in the fat. Add a large can of tomatoes, 1 Tbsp. sugar, 1 ½ tsp. salt and ¼ tsp. pepper. Heat. Sprinkle ½ to ¾ cup washed raw rice around the chops. Add the tomato mixture and put green pepper rings over the top. Cover with foil and bake in a 325-degree oven until the pork chops are tender and the rice has cooked, around one hour and 15 minutes. If you want a crispier finish, uncover the pan for the last 5 to 10 minutes of baking.