Skillet Chops and Rice

• 4 large pork chops, 1/2-inch thick
• salt, to taste
• black pepper, to taste
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 12 cup chopped celery
• 2 cups water
• 2 tablespoons sugar
• 1 12 teaspoons salt
• 1 teaspoon dry mustard
• 1 (16 ounce) can tomato sauce
• 1 cup long-grain white rice
• 1 (10 ounce) package frozen peas

1. Sprinkle chops with salt and pepper; brown on both sides in oil in large skillet.
2. Remove and set aside.
3. Saute onion and celery in same skillet until golden.
4. Add water, sugar, salt, mustard and tomato sauce; bring to a boil.
5. Add rice.
6. Return chops to pan, cover tightly, and simmer 30 minutes.
7. Add peas and cook another 15 minutes.

pork chops, salt, black pepper, vegetable oil, onion, celery, water, sugar, salt, mustard, tomato sauce, longgrain white rice, frozen peas

Taken from www.food.com/recipe/skillet-chops-and-rice-327482 (may not work)