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CHOPS FOR HUNGRY CHAPS 
6 pork chops
2/3 c. uncooked rice
1 c. water
2 tsp. salt
1/2 c. chopped onion
1 lb. can tomatoes, broken up
1 c. whole kernel corn
1/4 tsp. pepper

Trim off fat from chops and fry in a large skillet, very slowly until brown. If there is still too much fat, pour some of it out. Remove chops and spread rice in bottom of skillet. Add one teaspoon salt and sprinkle the other on the chops. Add onions and tomatoes. Spoon on the corn and add pepper and chops. Bring to a boil. Then, reduce heat, cover and simmer about 35 minutes or until rice is tender. Should mixture get too dry, add more hot water.
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