Pork Chops and Rice Creole
2 tablespoons solid vegetable shortening
6 pork chops
1/2 green pepper, finely diced
1/2 cup uncooked long grain white rice
2-1/2 cups diced canned tomatoes with their juice
2 teaspoons salt
1/2 teaspoon pepper
In a large frying pan melt shortening over med-high heat. Brown pork chops in shortening; remove from pan and set aside. Add green pepper and rice, stir constantly until browned. Replace the chops in the pan, cover with rice, and pour the tomatoes over all. Reduce heat to low, cover and cook for 1 hour, stirring frequently to prevent sticking.
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