Spanish Porkchops

by Jamie Kear
(Tulsa, Ok)

My Grandma used to make these very easy one pot porkchops. It was our favorite back then. My children love them and request them at least once a week.

2 lbs of Porkchops (I use boneless)
1 green pepper chopped
1/2 large onion chopped
2 T olive oil
2 T chili powder
2 tps salt
2 tps pepper
2 8 oz cans of original recipe stewed tomatoes
3 cups of minute rice
3 cups of water
2 cups of shredded cheddar

1. Mix salt, pepper, and chili powder in a small bowl. Rub Porkchops with seasonings.

2. Heat olive oil in Dutch oven pan with lid. Brown porkchops in oil. At end of browning pour onion and green pepper in pan. Allow onion and green peppers to brown slightly. Pour in stewed tomatoes and water. Stir in Rice.

3. Cover and reduce to medium-low heat, cooking for about 30 minutes stirring occasionally. Once all liquid is absorbed and rice is tender, spread cheese over the top allow it to melt and serve!!

Enjoy!!