Dinner today is Creole Pork Chops With Rice, Green Bean, Arugula, and Clementine Tossed Salad, Kool-aid and Fried Apple Pies for Dessert

INGREDIENTS: 4thick  ( 3/4-inch) bone-in pork chops, 2 tablespoon oil, 4 tablespoon self-rising flour, 1 teaspoons salt, 1/4 teaspoon black pepper, 1 teaspoon granulated garlic,  4 white onions rings, 4 green bell pepper rings, 1 (6 oz.) package saffron rice, 1/4 cup sour cream, 1 beef bouillon cube, 1 3/4 cup boiling water,  1 1/2 teaspoons tomato paste.

Dissolve bouillon in water set aside. Heat oil in a skillet.  Sprinkle chops with salt, black pepper,  and granulated garlic. Dust the chops with seasoned flour.  Lightly brown the chops in the oil. Remove chops and drain the oil out of the skillet.  Add onions, peppers, and rice to skillet.  Stir together, when the rice starts to crackle pour bouillon water into skillet, bring to a boil, reduce heat return chops to the skillet and cover. Cook for 35 -40 minutes or until chops are cooked and the water is absorbed.  Remove chops from the skillet.  Add the tomato paste and sour cream stir well. Simmer for another 5 minutes, serve.

Do you have a pork chop recipe to share with us? Here are a couple of my other tasty pork chop recipes:  Cuban Pork Chops with Mojo, Grilled Stuffed Pork Chops with Grits.

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