PORK CHOPS - Helen's Skillet Pork Chops and Rice

Helen Robertson

This recipe was one Helen submitted and was published in a fund raiser cook book

titled "Spray Garden Club Recipes, 1959."

1 medium onion, sliced

1 cup sliced celery

2 tablespoon wesson oil

4 pork chops

1 1/2 cups water

2 tablespoons brown sugar

1/2 teaspoons salt

1/4 teaspoons pepper

2 8-ounce cans of tomato sauce

1 cup regular rice

Saute onion and celery lightly in oil. Sprinkle chops with salt and pepper, add to skillet and brown both sides. Remove chops. Add water, brown sugar, salt and pepper and 1 1/2 cans tomato sauce to skillet. Heat and stir, bringing to boiling point. Add rice to skillet and stir. (There will be a lot of liquid but rice will absorb it). Add chops, cover and cook 15 minutes longer (or until rice is tender).

Pour rest of tomato sauce over chops. Serves 4.