VERACRUZ-STYLE PORKCHOPS

1 tbsp vegetable oil

4 rib pork chops

½ tsp black pepper

1 red onion, halved and sliced thin

1 yellow pepper, sliced

3 ribs celery, sliced

1 can diced tomatoes

Brown rice

Heat oil in a large skillet over med-high heat.

Sauté pork chops for 3 minutes per side or until nicely browned.

Remove to a plate and reserve.

Add onions to the skillet and cook over med-high heat for 3 minutes, stirring occasionally.

Add pepper and celery and continue to cook for 3 minutes.

Add the tomatoes with their juice and the black pepper.

Bring to a simmer.

Tuck in the pork chops and any accumulated juices.

Cover and simmer on med-low heat for 8-9 minutes.

Serve with brown rice.

This recipe serves 2 people, with some sauce left over. If you are cooking for 4 people, increase the number of chops to 4 but quantities of all other ingredients remain the same.

Eight pork chops do not fit easily into a skillet. In that case, I pour the sauce into a large casserole, layer the pork chops over it and cover. Bake at about 350F for 20 minutes.