1. Preheat oven to 350 degrees. 2. I cut the fat and bones off my pork chops and use to render down to fry the boneless chops. If yours are already boneless, just use a Tbsp of oil to brown the chops. **I dump all of the grease and bones, and just use the residue in the pan. 3. In a gallon size plastic bag, add salt, pepper, granulated garlic, and olive oil. Add pork and massage to coat. 4. Brown chops in pork renderings or olive oil in a 10-inch oven-proof pan with lid. Remove chops. 5. Add onion and celery to pan, and brown in drippings for approximately 5 minutes. Add can of drained corn and 1 tsp of sugar. Stir frequently and brown to desired caramelization. 6. Add can of diced stewed tomatoes and 2 cups water. Stir in paprika and crumble oregano leaves over pot. Bring to a boil. 7. Sprinkle in 1 cup rice and stir thoroughly. 8. Cover with lid and place in preheated oven for approximately 30 minutes. I start checking around 25 minutes into cook time. 9. Alternately, this can be cooked on stovetop; although I have not checked the time. ---------------------------------------------------------------------------
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