6 lean pork chops (about 1 1/2 lb.)
salt and pepper
1 1/2 Tbsp. vegetable oil
1 large onion, sliced
1 large green pepper, sliced
1 can (14 1/2 - 16 oz.) tomatoes
1 c. chicken broth
1 1/2 tsp. salt
1/2 tsp. each oregano and basil
1/2 tsp. each garlic powder and pepper
1 tsp. sugar (optional)
1 c. uncooked rice
Season chops with salt and pepper to taste. Brown on both sides in
a large oven-proof skillet. Remove chops and set aside. Add onion
and green peppers; saute until tender crisp. Stir in tomatoes,
broth, seasonings and rice. Bring to boil. Arrange chops on top.
Cover, reduce heat, and simmer for 30 minutes. Fluff rice with
fork. Serves 6.
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