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  1.  Heat one  tablespoon  of olive oil in a deep 12-inch nonstick skillet over medium-high heat. Season the pork chops with salt and pepper  and brown them in the skillet turn them over.
  2.  Two and a half minutes on each side remove the chops from the skillet  and set them aside for later.
  3.  Heat  the remaining tablespoon of olive oil  in the same skillet and add the pickled jalapeno peppers and the onion stir them together and cook for  two minutes.
  4.  Now stir in the poblano peppers garlic and rice cook for one   minute before adding  the water pasta sauce peas and corn.
  5.  Give the skill at a good stir  and bring it all to a boil.
  6.  Reduce the heat pop on the lid  and let it simmer  for 10 minutes now.
  7.  Add the pork chops back into the skillet along with any juices left on the plate cover the skillet again and continue to cook for another 10  minutes.
  8.  The pork should now be cooked through  but still slightly pink in the middle spoon the rice onto a
    plate  and top with the pork chops sprinkle on some cilantro before serving