Cathy'S Pork Chops & Spanish Rice - cooking recipe

Ingredients

4 pork chops
1/4 teaspoon salt
1/2 teaspoon ground pink peppercorns
1/2 teaspoon granulated garlic
1 tablespoon olive oil, flavored with herbs if you have it
1 stalk celery, small dice
1 medium onion, small dice
1 (14 1/2 ounce) can corn, drained
1 teaspoon sugar
1 (14 1/2 ounce) can stewed tomatoes, diced
2 cups water
1/2 tablespoon paprika
1 teaspoon dried oregano
1 cup rice, any kind except instant

Preparation

Preheat oven to 350 degrees.
I cut the fat and bones off my pork chops and use to render down to fry the boneless chops. If yours are already boneless, just use a Tbsp of oil to brown the chops. **I dump all of the grease and bones, and just use the residue in the pan.
In a gallon size plastic bag, add salt, pepper, granulated garlic, and olive oil. Add pork and massage to coat.
Brown chops in pork renderings or olive oil in a 10-inch oven-proof pan with lid. Remove chops.
Add onion and celery to pan, and brown in drippings for approximately 5 minutes. Add can of drained corn and 1 tsp of sugar. Stir frequently and brown to desired caramelization.
Add can of diced stewed tomatoes and 2 cups water. Stir in paprika and crumble oregano leaves over pot. Bring to a boil.
Sprinkle in 1 cup rice and stir thoroughly.
Cover with lid and place in preheated oven for approximately 30 minutes. I start checking around 25 minutes into cook time.
Alternately, this can be cooked on stovetop; although I have not checked the time.