1 to 1 1/2 lb. thin boneless pork cutlets, scored like cube steak
1 to 2 lg. onions, sliced thin
2 1/4 c. brown instant Minute rice
2 (14 1/2 oz.) cans Del Monte original style stewed tomatoes with onions, celery and green peppers
1 (6 oz.) can Dole pineapple juice
1/2 c. water
2 tbsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. salt

Preheat oven to 400 degrees. Spray the inside of a large covered casserole dish with vegetable oil. Arrange pork cutlets in a single layer in the dish. Place one slice of onion on each cutlet. Spoon rice evenly (in mound) on top of each cutlet. Drain stewed tomatoes and reserve liquid. Spoon tomatoes evenly over each mound of rice.

To the tomato liquid, add pineapple juice, soy sauce, garlic powder and salt. Stir. Pour liquid evenly over each mound. Cover and bake for 45 minutes at 400 degrees. Serve with French style green beans with almonds.

Serves 4-6.