Pork Chops and Rice

Are you a fan of one pan cooking? Me too. You’ll need a large frying pan.  The cut of pork is completely optional. I’ve made this with boneless loin, bone-in chops, and even tenderloin medallions.

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4 pork loin chops or any cut of your choice
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup instant or parboiled rice
1 15 oz can stewed tomatoes, diced – about 2 cups
1 small can mushrooms, sliced
1/2 of a green pepper, chopped
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper

Trim pork chops. Stir flour, salt and pepper; coat the chops in the mixture, arrange in the frying pan and brown in hot oil. Combine rice, tomatoes, mushrooms, pepper, oil, salt and pepper. Pour over chops in the frying pan. Cover and simmer for 45 minutes. Don’t lift the lid during cooking, or the rice won’t cook well.

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