4 pork chops (pretend I don’t have two packages in the picture – I doubled the recipe but the ingredients listed below are for the recipe NOT doubled)
1/2 tsp. salt (I used more like 1 tsp.
1/2 tsp. black pepper
1/2 tsp. granulated garlic
1 T. olive oil
1 stalk celery, chopped
1 medium onion, chopped
1-14-1/2 oz. can corn, drained
1 tsp. sugar
1 – 14-1/2 oz. can stewed tomatoes, chopped
2 cups water
1/2 T. paprika
1 tsp. dried oregano
1 cup raw rice (not instant)
Preheat oven to 350 degrees.
In a small bowl, combine salt, pepper, granulated garlic and olive oil. Coat boat sides of the pork chops. (I did this the day before so the flavors could blend overnight.)
Brown chops in additional olive oil in a 10 inch skillet with lid. Remove chops.
Add onions and celery to pan drippings and saute for approximately 5 minutes. Add the can of drained corn and 1 tsp. sugar. Stir frequently and brown to carmelize.
Add the can of tomatoes and 2 cups water. Stir in paprika and oregano. Bring to a boil.
Stir in rice. Oops! If doubling the recipe, make sure the pot’s big enough. I don’t have the rice in the pot yet and it’s full.
Add the pork chops to the top. (This is where I divided my pot up into two dishes . . one that I will partially cook and then freeze and one that we had for dinner last night.)
I thought I had taken a picture of the finished dish but .. I didn’t! It was good. I sauteed some fresh broccoli with lemon and pine nuts and that was our dinner. We’ll have this again.