Spanish Pork Chops

Directions

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.