Instructions: Preheat oven to 325 degrees F. In a large cast iron skillet, heat oil over medium-high heat. Season chops well using salt, pepper and Louisiana Gold. Brown chops well on both sides, allowing them to caramelize in the bottom of the skillet. Once they are golden brown, remove and keep them warm. In the same skillet, add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add tomato sauce, consomme and water. Bring to a low boil and reduce to simmer. Add bay leaf and basil. Season to taste using salt and pepper. Remember to slightly over-season, since the rice will absorb most of the flavor. Blend in rice, stirring well into the mixture. Layer pork chops over sauce and top with green onions. Cover and cook 1 hour or until rice is totally cooked. When done, sprinkle with chopped parsley and serve hot.

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