4 pork loin chops, 1/2" thick
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1/2 c. sliced green onions
1/2 c. thin sliced celery
1 can chicken broth
13 oz. water
1 tsp. ground sage
1 c. uncooked brown rice
1 pkg. peas, thawed slightly

Season chops, brown and remove. Stir onions and celery in drippings until soft. Combine broth with water to equal 3 cups. Stir onion mix with sage and rice, bring to boil, simmer 5 minutes. Arrange chops over rice in skillet, cover, simmer 50 minutes. Break up peas, sprinkle over chops, cover and cook 5 minutes until peas are tender.