4-6 pork chops, 3/4" thick
3 tbsp. cooking oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
3 lg. cloves garlic, crushed
1 (8 1/2 oz.) can tomatoes, undrained & chopped
1/2 tsp. hot sauce
1/4 tsp. pepper
2 c. hot cooked rice
1 tsp. cornstarch
1/4 c. chicken broth

Brown pork chops in cooking oil. Remove from skillet. Add onion and next 4 ingredients; saute until tender. Remove 1/2 cup sauteed vegetables from skillet and set aside. Add tomatoes, hot sauce and pepper to skillet. Return pork chops to skillet; cover and cook about 30 minutes or until tender. Stir reserved 1/2 cup vegetables into rice. Spoon onto serving platter. Arrange pork chops over rice. Combine cornstarch and chicken broth. Add to vegetables in skillet. Boil 1 minute. Spoon over chops.