New Orleans Skillet Pork Chops

• 1 medium onion, chopped
• 1 large celery stalk, chopped
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 4 pork chops (1/2-inch thick)
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. water
• 2 Tbsp. brown sugar
• 2 c. tomato sauce
• 1 c. long grain white rice
• 1/2 tsp. fennel seed

1. Saute onion and celery in butter and oil in heavy, deep skillet for 2 minutes, or until slightly softened.
2. Season pork chops with salt and pepper; brown on both sides.
3. Remove from pan; set aside.
4. Add water, brown sugar and 1 1/2 cups tomato sauce to skillet.
5. Bring to boil; stir in rice and fennel seed.
6. Return chops to skillet.
7. Spoon sauce and rice over them.
8. Cover; cook over medium low heat for 20 to 30 minutes.
9. Pour in remaining tomato sauce.
10. Cover; cook for 10 minutes, or until tender.

onion, celery stalk, butter, olive oil, pork chops, salt, pepper, water, brown sugar, tomato sauce, long grain white rice, fennel seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=574343 (may not work)