Skillet Chops & Rice

Shown below is the pork chop recipe as it appeared in Hunt's Tomato Sauce ad in he early '70's.
Note that it makes a good deal of rice and can easily make 6 servings if you add a couple of chops (as I do).
Also, the original recipe called for canned peas but I use frozen peas 10 ounces (or more).

Servings: Serves 4 (or 6 if you do it my way)

4 Large Chops (pork, lamb or veal), ½ inch thick

Salt, Pepper (I use seasoned salt here)

1 Medium Onion, chopped

½ Cup sliced celery

2 Tablespoons Wesson (or other vegetable oil)

2 Cups water

2 Tablespoons sugar

1-½ Teaspoons salt

1 Teaspoon dry mustard

2 (8 oz.) Cans Hunt's Tomato Sauce

1 Cup long grain rice

1 (10 oz or +) Package frozen peas, thawed

Sprinkle chops with salt & pepper; brown both sides in hot oil in large skillet. Remove chops.

In same skillet, sauté onion & celery until golden. Add water, sugar, seasonings and 1 can tomato sauce; bring to a boil.

Stir in rice, place chops in rice mixture; cover tightly and simmer 30 minutes or until chops are almost done.

Add peas and pour on remaining can of tomato sauce. Replace cover and cook 15 minutes longer.

Servings: Serves 4 (or 6 if you do it my way)

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