Mexican Pork Chops

I need to post a good taco-ish recipe after my bad luck this weekend. I've decided I'm the Queen of Clumsy. I had one expensive cup of coffee Saturday afternoon... like over $400 expensive. The bad thing was I didn't even get to take one drink. My laptop drank it all! Can you believe I knocked my entire cup of coffee on my laptop. Needless to say, my old friend didn't make it through. We had a great 3 years together. Lucky for me I had some money saved back for a new kitchen table. Unlucky for me I had to spend it on something I wouldn't have needed if I wouldn't have ruined the one I already had! I still can't believe what I did :(
On the bright side I found a yummy new recipe at a great blog called Freezer Friendz. It shares recipes from a group of girls who have a food co-op. They meet once a month to trade prepared dinners with each other. How much fun does that sound??? I wish I had a group of friends to have a co-op with. This site has some really great recipes and tips on how to successfully freeze meals. This recipe's a real winner. The rice is flavored perfectly and the chops are tender and juicy. Enjoy :)

MEXICAN PORK CHOPS
6 pork chops
2 TBSP oil
1 1/2 cups water
3/4 cup uncooked long grain rice
1 (8 oz) can tomato sauce
2 1/2 TBSP taco seasoning
1 medium green pepper, chopped
1 cup shredded cheese (I used colby/jack)

Brown pork chops in large skillet with oil. Sprinkle with salt and pepper. Combine water, rice, tomato sauce and taco seasoning in a greased 9 x 13 baking pan; mix well. Arrange browned chops over rice mixture and top with green pepper. Cover and bake at 350 for 1 hour. Sprinkle with cheese and continue baking uncovered 15 minutes.