4 thick pork chops
salt and pepper to taste
1/2 c. water
2/3 c. ketchup
2 tbsp. chopped green onion
1/2 c. fresh sliced mushrooms
1/2 c. sliced green pepper
1/4 tsp. hot sauce
1 tbsp. Worcestershire sauce
1 tsp. sugar
2 c. hot cooked white rice

In large skillet sprayed with cooking spray, brown chops on both sides, until golden brown. Sprinkle with salt and pepper. Add water, spread ketchup on top of chops. Add green onion, mushrooms, green pepper, hot sauce, Worcestershire sauce and sugar. Bring to boil, cover, reduce heat. Cook over low heat for 45-50 minutes or until chops are fork tender. Serve over hot cooked rice.

Submitted by: Sherry Monfils