Pork Chops and Savannah Red Rice Recipe

Contributed by Jennifer Stieler of Livvies Corner

Serves 4

• 4 (3/4 in thick) pork chops
• 2 tablespoons vegetable oil
• ¼ cup onion, diced with the Plain Food Chopper
• 1 celery rib, sliced with the Super Paring Knife
• 2 (8 ounce) cans tomato sauce
• 1 cup uncooked rice
• 1 ½ cups water
• 2 tablespoons brown sugar
• 1 teaspoon salt
• ½ teaspoon basil

Cook chops in hot oil in a large skillet over medium heat 4 minutes on each side or until browned, turning with a Spatula. Remove pork chops from skillet.
Saute’ onions and celery in skillet over medium-high heat 2 minutes. Drain.
Stir in tomato sauce and add water, brown sugar, salt, basil, and rice. Top with pork chops, and bring to a boil.
Cover; reduce heat and simmer 25 minutes (or until rice is cooked).