This recipe is a culmination of a couple recipes, but it turned out great.

Pork Chops
Fresh Mint Leaves
Fresh Sage
Cumin
Cayenne Pepper
Salt
Pepper
2 Tbs butter
1 14.5 oz can diced tomatoes
2 cups water
1 box Spanish Rice-a-roni
Asparagus


I diced up the mint and sage and sprinkled it on the pork chops with the cumin, cayenne, salt and pepper. I put these on a baking sheet and they went into the oven with the broiler on high for about 5 minutes on each side. Depending on how hot your broiler is, adjust that until the outsides are just golden brown. They don't cook completely through here, so don't worry if they aren't done.

While the chops were in the oven, I started a large pot of water boiling for the asparagus which cooked for about 25 to 20 minutes until they were soft.

Right before the chops were done in the oven, I started the Spanish rice according to the box directions. Sauteed the rice, then mixed in the tomatoes and water. I then placed the pork chops into the rice-a-roni, and brought it to a boil. I put the stove on low and let it simmer, covered, or 20 minutes. That's all.