Cathy'S Pork Chops & Spanish Rice

• 4 pork chops
• 1/4 teaspoon salt
• 1/2 teaspoon ground pink peppercorns
• 1/2 teaspoon granulated garlic
• 1 tablespoon olive oil, flavored with herbs if you have it
• 1 stalk celery, small dice
• 1 medium onion, small dice
• 1 (14 1/2 ounce) can corn, drained
• 1 teaspoon sugar
• 1 (14 1/2 ounce) can stewed tomatoes, diced
• 2 cups water
• 1/2 tablespoon paprika
• 1 teaspoon dried oregano
• 1 cup rice, any kind except instant

1. Preheat oven to 350 degrees.
2. I cut the fat and bones off my pork chops and use to render down to fry the boneless chops. If yours are already boneless, just use a Tbsp of oil to brown the chops. **I dump all of the grease and bones, and just use the residue in the pan.
3. In a gallon size plastic bag, add salt, pepper, granulated garlic, and olive oil. Add pork and massage to coat.
4. Brown chops in pork renderings or olive oil in a 10-inch oven-proof pan with lid. Remove chops.
5. Add onion and celery to pan, and brown in drippings for approximately 5 minutes. Add can of drained corn and 1 tsp of sugar. Stir frequently and brown to desired caramelization.
6. Add can of diced stewed tomatoes and 2 cups water. Stir in paprika and crumble oregano leaves over pot. Bring to a boil.
7. Sprinkle in 1 cup rice and stir thoroughly.
8. Cover with lid and place in preheated oven for approximately 30 minutes. I start checking around 25 minutes into cook time.
9. Alternately, this can be cooked on stovetop; although I have not checked the time.

pork chops, salt, ground pink, garlic, olive oil, celery, onion, corn, sugar, tomatoes, water, paprika, oregano, rice

Taken from www.food.com/recipe/cathys-pork-chops-spanish-rice-361919 (may not work)