4-6 thick chops (pork, lamb, or veal)
Salt and pepper
2 tbsp. salad oil
1 sm. onion, chopped
1/2 c. sliced celery
1 1/4 c. water
3 tbsp. honey
1 tsp. salt
1/2 tsp. sweet basil, crumbled
2 (8 oz.) cans OR 1 (15 oz.) can tomato sauce with tomato bits
1 c. regular or converted uncooked white rice
1 (10 oz.) pkg. frozen peas

Sprinkle chops with salt and pepper; brown well on both sides in oil in skillet. Remove chops; saute onion and celery in same skillet until soft but not brown. Add water, honey, salt, basil, and tomato sauce with tomato bits. Bring to boil; stir in rice and frozen peas.

Place chops in rice mixture; cover tightly and simmer 30-40 minutes. Makes 4-6 servings.