Pressure Cooker Pork Chops And Spanglish Rice - cooking recipe

Ingredients

4 thin center-cut pork chops
1 cup white enriched rice (brown for diabetics)
1 regular can tomato sauce (15 ounces)
1/2 onion
1 regular sized green bell pepper
1/4 tablespoon garlic powder
1/4 tablespoon preferred meat seasoning

Preparation

Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high.
Dice onion and green pepper, or at least reduce to bite size pieces. Set aside.
Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe).
After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown.
Remove pork chops, do not drain and place in bottom of pressure cooker.
Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker.
Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute.
Pour tomato sauce and water into pressure cooker.
Add rice to pressure cooker and thoroughly combine all ingredients.
Cook for 20-30 minutes until desired tenderness is reached.
You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish.
Review recipe and let me know how it turns out and if you made any substitutions!