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Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Season chops with salt and pepper.
  2. Brown on both sides in oil in large oven-proof skillet. Remove chops and set aside.
  3. Add Onion and green pepper; cook until tender crisp.
  4. Stir in tomatoes, broth, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, oregano, basil, garlic powder, Sugar and rice. Bring to a boil.
  5. Arrange chops on top.
  6. Cover, reduce heat, and simmer 30 minutes.
  7. Fluff rice with fork.
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