Spanish Pork Chops

• 6 pork loin chops or pork chops
• salt and pepper to taste
• 1 1/2 c. long grain rice
• 3 c. cold water
• 1 Tbsp. margarine
• 1 green pepper, chopped
• 1/2 c. chopped onion
• 3/4 c. celery, chopped
• 1 tsp. salt
• 1 (12 oz.) bottle chili sauce
• 1/4 c. water (to rinse chili sauce bottle)

1. Brown pork loin chops or pork chops in small amount of oil or cooking spray.
2. Salt and pepper to taste.
3. Cook rice in water with green pepper, onion, celery, margarine and salt.
4. Bring to a boil; turn heat down very low and cover with a lid.
5. Simmer for an additional 12 to 14 minutes.
6. Rice should be almost, but not quite done.
7. Add chili sauce and warm with rice mixture, stirring constantly.
8. Place in baking pan or dish.
9. If not moist enough, add a small amount of water (like 1/4 cup).
10. Cover with browned pork chops or pork loin chops.
11. Bake in 350u0b0 oven for 30 minutes or until chops are done.
12. (Rice will finish cooking while baking and moisture will be absorbed.)

pork loin chops, salt, long grain rice, cold water, margarine, green pepper, onion, celery, salt, chili sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142932 (may not work)