1 1/2 ts Salt
1/2 ts Chili powder
1 ds Pepper
4 Pork chops; cut 1/2" thick
1/2 c Dry long-grain rice
29 oz Can diced tomatoes
1/2 c Olives; chopped
1/2 c Green pepper; chopped
1/2 c Onion; chopped
1 tb Sugar
1/4 c Parmesan cheese; grated
Zucchini; sliced
Combine salt, chili powder, & pepper. Trim fat from chops & heat in
skillet. Remove trimmings & brown chops, seasoning with 1 ts chili
mixture. Drain off fat. Add rice, tomatoes, olives, green pepper,
onion, & sugar. Border with zucchini. Sprinkle all with remaining
chili mixture. Cover; simmer, stirring occasionally, about 1 hour.
Top with cheese.
Recipe by Oregon State University Extension Service, 1979
