Creole Pork Pot Luck

Ingredients:
4  Pork Chops center-cut (3/4" )
1/8 teaspoon Cayenne Pepper ground
1/2 teaspoon Paprika or chopped parsley (I used paprika)
1/2 teaspoon Salt approximately (Season Salt or Tony Chachere’s)
1/2 Tablespoon Vegetable Oil (for frying) (olive oil)
1-2 cloves minced garlic
3/4 Cups Onions diced
3/4 Cups Green & Red Bell Peppers diced
1 Cup Rice uncooked
3/4 Cup Corn whole-kernel
2 Cups Water hot (or chicken broth)
1/4 Teaspoon Pepper fresh ground (or to taste)
1 1/2 Tomatoes - sliced (optional)

1. Season pork chops with cayenne pepper, paprika and 1 1/2 teaspoons salt.
2. In Dutch oven, brown chops in hot oil; remove and reserve.
3. Add onions, garlic, and bell peppers to skillet; saute until soft.
4. Stir in rice and cook until golden. Add corn, water, 1 teaspoon salt and pepper; arrange chops on top.
5. Bring to a boil, cover tightly and bake in preheated 375'F oven 25 minutes.
6. Insert tomato slices between each chop; cover and bake 10 minutes each longer.
7. NOTE: 2 packages (6 1/2 ounces each) Creole or Spanish rice mix can be substituted for rice, onion and bell peppers in original recipe.
8. Adjust liquid according to package directions.
9. Bake at temperature and time specified above.