Pork Chops With Red Rice

• 2 tablespoons vegetable oil divided
• 1 cup regular or converted rice
• 2 poblano pepper
• 1 onion medium, chopped
• 4 bone-in pork chops about 2 lbs
• 2 cups ragu old world style pasta sauce
• 1/4 cup chopped fresh cilantro
• 1 cup green peas frozen, thawed
• 1 cup frozen whole kernel corn
• 1/4 cup jalapeno pepper
• 2 cloves garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/4 cups water

1. Heat 1 tablespoon oil in deep 12-inch nonstick skillet over medium-high heat and brown chops, turning once, about 5 minutes. Remove chops from skillet and set aside.
2. Heat remaining 1 tablespoon oil in same skillet and cook poblano peppers with onion, stirring occasionally, 2 minutes. Stir in garlic and cook 30 seconds. Stir in rice and cook 1 minute. Stir in Pasta Sauce, water, peas, corn and jalapeno peppers. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Return chops to skillet and simmer covered 10 minutes or until chops are done and rice is tender. Garnish, if desired, with cilantro.
3. Season chops with salt and pepper.

vegetable oil, regular, pepper, onion, world style pasta sauce, fresh cilantro, green peas, kernel corn, jalapeno pepper, garlic, salt, ground black pepper, water

Taken from www.yummly.com/recipe/Pork-chops-with-red-rice-298663 (may not work)