New Orleans Skillet Pork Chops And Rice

• 1 medium onion, coarsely chopped
• 1 stalk celery, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 pork chops (1/2-inch thick)
• 1/8 teaspoon pepper
• 1 1/2 cups water
• 2 tablespoons brown sugar
• 2 cups tomato sauce
• 1 cup long grain rice
• 1/2 teaspoon 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 in skillet on both sides. Remove from pan; set aside.
3. Add water, brown sugar and 1 1/2 cups of the tomato sauce to skillet. Bring to boiling, scraping up browned bits from bottom of skillet.
4. Stir in rice and fennel seeds.
5. Return the chops to skillet; spoon sauce and rice over them.
6. Cover and cook over medium low heat 20 to 30 minutes.
7. Pour in remaining tomato sauce. Cover and cook 10 minutes more or until rice and chops are tender.

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

Taken from www.food.com/recipe/new-orleans-skillet-pork-chops-and-rice-204515 (may not work)