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PORK CHOPS VERACRUZ WITH RICE 
6-8 pork chops, 3/4 to 1 inch thick
2 tbsp. cooking oil
1 tbsp. flour
1 tbsp. brown sugar
1 tsp. dry mustard
1 tsp. salt
1 clove garlic, minced
2 med. onions, sliced
1/2 c. dry white wine
1/2 c. water, or as needed
1 c. rice
1 med. green pepper, chopped
2-3 tbsp. coarsely chopped pimento

Brown pork chops in oil in 10-inch skillet, turning to brown well on both sides. Drain off excess fat. Sprinkle with flour, brown sugar, mustard, salt, and garlic. Add onions, and wine; cover and cook over low heat until chops are tender, about 1 hour.

Add water as needed and spoon sauce over chops several times. Meanwhile, cook rice according to your recipe. Add green peppers to chops 15 minutes before end of cooking time. Top with pimento. Serve with rice.

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