Spanish Pork Chops - cooking recipe

Ingredients

1 box Rice-A-Roni for beef
4 pork chops
1 can stewed tomatoes
oil

Preparation

In a large skillet, brown 4 pork chops and set aside.
Melt 2 tablespoons butter in pan and add rice-vermicelli mixture.
Cook until vermicelli is light brown.
Add 2 1/2 cups hot water, contents of envelopes and 1 can stewed tomatoes.
Stir.
Return chops to skillet.
Bring to a boil.
Cover; reduce heat and simmer 30 minutes.