pork chop creole

Ingredients:

9 pork chops

cup shortening

1 cups chopped onion

4 8-ounce cans tomato sauce

4 tablespoons brown sugar

2 teaspoons salt

1 teaspoon sweet basil

3 8-ounce cans water

2 cups regular rice

Preparation:

Melt shorting in Dutch oven. Brown chops in both sides. Remove chops. Add celery and onions and cook lightly. Drain grease into empty can.

Stir in all other ingredients except chops. Bring to boil. Add chops to top of ingredients, cover, and reduce heat. Simmer for 30 minutes.