Creole Pork Chops

• 1 Tbsp. canola oil
• 2 large pork loin chops
• 1 small onion
• 1/2 c. green pepper, chopped
• 1 medium garlic clove, minced
• 16 oz. can tomatoes, peeled
• 1 c. white long grain rice, cooked
• Paul Prudhomme's seasonings

1. Sprinkle pork chops with "Pork and Veal Magic."
2. Heat oil in skillet over medium-high heat.
3. Brown pork chops and transfer to a plate.
4. Chop onion and bell pepper in a food processor and add to skillet and stir until golden.
5. Add garlic and cook the mixture for 1 minute.
6. Add 1/4 cup water and tomatoes.
7. Stir occasionally for 15 minutes. Add the chops and any juices.
8. Add salt and pepper to taste and simmer the chops for 8 to 10 minutes or until tender and no longer pink.
9. Serve with rice and spoon the sauce over the rice.
10. I added "Pork Magic" to the original recipe.

canola oil, pork loin chops, onion, green pepper, garlic, tomatoes, white long grain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161910 (may not work)