Spanish Pork Chops
- 4 pork chops, 1/2-inch thick
- 2 tablespoons oil
- 1 cup uncooked rice
- 3 1/2 cups tomato juice
- 1 bay leaf
- Salt and pepper, to taste
- 1 (4 ounce) can diced green chiles
- Heat oil in a large skillet.
- Dredge pork chops in flour; season with salt and pepper and brown in oil.
- Remove chops. Drain oil and cool pan.
- Add rice, onion, tomato juice, bay leaf and diced green chiles. Arrange chops
- Cover and simmer for 45 to 50 minutes.