Creole Pork Chops - cooking recipe

Ingredients

6 pork chops (1-inch thick)
1 medium onion, sliced
1 green pepper, chopped
1 can stewed tomatoes
1 c. uncooked rice
1 tsp. salt
1/2 tsp. black pepper
2 tsp. Worcestershire sauce

Preparation

Dust
pork chops with flour.
Brown chops in hot fat in a Dutch
oven.
Remove
and
keep
warm.
Drain fat from pan, leaving
about
3 tablespoons.
Saute onion until tender.
Add tomatoes, green pepper, salt, pepper, Worcestershire sauce and rice.
Return pork chops to tomatoes and rice mixture; simmer, covered, for 1 hour or until tender.
Serves 6.