Spanish Pork Chops

1. 1

   In a large skillet, brown 4 pork chops and set aside.

2. 2

   Melt 2 tablespoons butter in pan and add rice-vermicelli mixture.

3. 3

   Cook until vermicelli is light brown.

4. 4

   Add 2 1/2 cups hot water, contents of envelopes and 1 can stewed tomatoes.

5. 5

   Stir.

6. 6

   Return chops to skillet.

7. 7

   Bring to a boil.

8. 8

   Cover; reduce heat and simmer 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.