Lime Rubbed Pork Chops and Spanish-style Brown Rice

2 boneless thin sliced pork chops
1 lime quartered
1 slice white onion
dash of pureed cilantro
creole seasoning
garlic salt
red pepper
jane's crazy mixed up salt

1 cup brown rice
2 cups chicken broth
1 cup water
1/4 cup Pace sauce
1/8 cup ketchup
2 tbsp finely diced onion
2 tbsp minced garlic
2 tbsp vegetable oil

Heat oil in large skillet/wok and add garlic and onion. Let them sweat and then add rice and stir until browned through. Add Pace sauce, ketchup and broth. Bring to a boil and then reduce heat, cover and simmer for 45 minutes stirring frequently and adding water when rice starts to dry. Rice should be firm but not crunchy, if needed add more water and continue to simmer. Once rice is cooked set in refrigerator and keep fluffing with fork.

Rub pork chops with onion slice and squeeze lime onto both sides. Sprinkle lightly with all of the seasonings including cilantro and grill on medium heat for 7 minutes on one side turning once, and 5 minutes on the other.

Garnish with lime wedges, shredded cheese, avocado and sour cream.