Pork Chops Creole Style

Makes 4 Servings


2 cups Minute® White Rice, uncooked
1 onion, chopped
1 green bell pepper, seeded and sliced
2 Tbsps oil
4 boneless pork chops
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 tsp hot pepper sauce
1/4 tsp salt


  • Prepare rice as directed on package.
  • Cook and stir onion and green bell pepper in hot oil in large skillet 2 minutes or until tender but not browned. Spoon onion and green bell pepper to one side of the skillet. Place chops in other side of skillet; cook on medium heat until browned on both sides.
  • Stir in stewed tomatoes with their liquid, hot pepper sauce and salt. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes or until chops are cooked through.
  • Place rice on serving platter; top with chops, vegetables and sauce.