Veracruz Pork Chops

• 2 tablespoons olive oil
• 4 (8 ounce) pork chops
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1 medium red onion, sliced thin
• 1 green pepper, sliced
• 3 celery ribs, sliced
• 1 (14 1/2 ounce) jar sliced tomatoes with juice

1. Season pork chops with salt and pepper.
2. Heat olive oil to medium high heat and saute chops, about three minutes per side. Remove to plate and keep warm.
3. Add onions to same pan and cook, about three minutes. Add peppers and celery and cook until vegetables are tender and onions are translucent and fragrant.
4. Add the tomatoes and their juice and salt and pepper to taste. Bring to a simmer.
5. Cover pork chops in tomato mixture, turning to coat all sides.
6. Simmer on medium low heat until pork chops are done, (150 degrees internal temperature) about 8 minutes.
7. Serve with brown rice.

olive oil, pork chops, fresh ground black pepper, salt, red onion, green pepper, celery, tomatoes

Taken from www.food.com/recipe/veracruz-pork-chops-260543 (may not work)