Pan American Pork Chops

By jeaninemg

Ingredients

• 1/2 tsp. oregano
• 1 T minced parsley
• 1 clove garlic
• 2 tsp. salt, divided
• 1 tsp. lemon juice
• 1/4 C oil
• 4 center cut loin pork chops
• 1 C chopped onion
• 1 pimiento, chopped
• 2 tomatoes, diced
• 1 C raw rice
• 2 cups tomato puree
• 1 envelope of instant vegetable broth mix

Preparation

Step 1

Crush oregano, parsley, garlic, and 1 tsp. salt together until thoroughly blended. Add lemon juice and 1 t. oil. Mix well. Brosh on both sides of the chops. Let stand 15 minutes.

Heat remaining oil in skillet and brown chops slowly on both sides (about 15 minutes). Remove chops. Add onions, pimiento and tomatoes to the skillet and cook until onion is soft. Add rice, and stir until well coated with oil. Sprinkle with remaining salt.

Combine tomato juice and broth mix. Pour over all. Return chops to the skillet. Cover, bring to a boil. Lower heat, and simmer until all liquid is absorbed. (20 - 25 minutes).