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Aunt Dot sent me one of Anna Pourteau’s recipes.  Anna, Dot’s mother-in-law and Uncle Bertrand’s mother, was a wonderful cook.  It sounds great, and Dot - a wonderful cook as well - gives me her personal guarantee that it is.

Pork Chops, English Peas & Tomatoes with Steamed Rice
 4  pork chops, center cut                     ¼ cup canola or olive oil
14.5 oz tomatoes, diced                        15 oz LeSuer English peas, undrained
15 oz chicken broth (fat free)                ½ medium onion, chopped
2 stalks celery, chopped                       2 cloves garlic, minced
½  c green bell pepper, chopped           ½ c red bell pepper, chopped
½ tsp sweet basil                                  2 tsps parsley
½ tsp oregano                                      ¼  tsp thyme  
½ tsp salt                                              ½ tsp pepper
1 tbsp Worcestershire sauce                 ¼ tsp Louisiana hot sauce

Steamed Rice
1 c rice
2 ¼ cups water
½ tsp salt
              
Salt and pepper pork chops.  Put oil in large non-stick skillet.  Heat oil to a medium hot temperature, add pork chops and brown on both sides.  Remove from skillet.  Turn heat down to medium and add onion, celery, bell peppers and garlic.  Cook until limp.  Add tomatoes, chicken broth, basil, parsley, oregano, thyme, salt, pepper, Worchester sauce and Louisiana hot sauce.

Stir, mixing all vegetables well.  Add pork chops back to skillet and cook until tender.  When chops are tender, add English peas.  Taste to see if you need to re-season.  Simmer approximately 10 to 15 minutes.  Cook rice and serve the pork chop with tomatoes and English Peas over the hot steamed rice.  Enjoy.

NOTE:  Cook rice according to directions.  Serve pork chops, tomatoes and vegetables over hot steamed rice.  Serves 4.

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