Pork Chops Creole

• 6 loin pork chops, about 1/2 to 3/4-inch thick
• 2 tablespoons vegetable oil
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 teaspoons chili powder
• 1 can (approx. 15 ounces) kidney beans
• 1 can (12 to 15 ounces) whole kernel corn, drained
• 1 cup long-grain rice
• 1 can (10 1/2 ounces) condensed tomato soup
• 1 soup can water
• 1 1/2 teaspoons salt
• 1 teaspoon leaf oregano, crumbled
• 1/4 teaspoon pepper
• 1/2 cup whole ripe olives, optional

Heat oil a large skillet; add pork chops and brown on both sides. Remove and set aside. Drain all but 2 tablespoons of grease from pan. Add celery and onion to skillet; sauté until tender. Stir in chili powder and cook 1 minute longer.

Stir in kidney beans with liquid, corn with liquid, rice, tomato soup, water, salt, oregano, and pepper. Mix well and bring to a boil.

Spoon mixture into a 3-quart baking dish; arrange browned chops over the top. Cover the pan tightly with foil. Bake at 350° for 1 hour, or until rice and pork chops are tender. If desired, garnish pork chops with ripe olives before serving.