2 tablespoons olive oil
1 1/2 teaspoons chicken bouillon granules
2 tablespoons water
2 teaspoons white sugar
1 onion, chopped
2 clove garlic, minced
1 pound fresh boneless pork chops
2 tablespoons whole black peppercorns
1/2 teaspoon salt, or to taste
1/2 teaspoon garlic powder, or to taste
1 teaspoon garlic salt
1 teaspoon paprika, or to taste
1/2 teaspoon dried rosemary, or to taste
1/2 teaspoon crushed red pepper
1/4 teaspoon garlic salt
2 cups water
Heat the olive oil in a large skillet over medium heat. Fry the chicken, onion and garlic until cooked through; flip over and cook the other side.
Stir in the bouillon, water, sugar, onion and garlic seasoning mixture. Mix in the peppercorns, salt, garlic powder, garlic salt, paprika, rosemary, crushed red pepper, and garlic salt or paprika. Mix in enough of the chicken broth to make the gravy thick, but not mushy.
Add the broth into the sauce-pan and bring the stock and rice and peas in. Cook, stirring, until rice and peas are tender, about 20 minutes. Remove the chops and stir in the sauce. Heat the remaining 2 tablespoons of oil and lightly grease a large grill rack. Brown chops on both sides and serve immediately.