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Spanish Pork Chops

I wonder why they call them Spanish pork chops. Every ethnic group on the continent makes this recipe. This version is from North Carolina, and I serve it with steamed green beans and carrots.
Course lunch, Main Course
Cuisine American, Canadian, spanish
Keyword chops, easy, pork, quick, rice
Author Firehouse Cooking
Cost $$

Ingredients

  • 3 tablespoons olive oil
  • 1 medium white onion diced
  • 6-8 6 ounce pork chops
  • 1 green bell pepper diced
  • 2 cups diced fresh tomatoes
  • 2 teaspoons salt
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup water
  • 1/2 cup uncooked white rice

Instructions

  • In a large frying pan, heat the oil over medium-high heat.
  • Add the onion and cook, stirring often, until lightly browned.
  • Add the pork chops.
  • Cook until well browned (about 2–3 minutes per side).
  • Add the green pepper, tomatoes, salt, Worcestershire sauce and water; mix well.
  • Sprinkle the rice over the tomatoes and pork chops.
  • Cover tightly and cook over high heat until steaming.
  • Reduce heat and simmer for 45 minutes, or until the meat is tender.
  • Try not to remove the cover — or at least not until the very end.
  • Serve immediately.