6 loin pork chops, 1 inch thick
Flour
1 medium onion, chopped
1 can (1 lb.) tomatoes
1/2 green pepper, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. worcestershire sauce
1 c. uncooked rice

Dust pork chops on both sides with flour. In a lightly greased skillet, sauté pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet, if necessary, and sauté onion until tender. Add tomatoes, green pepper, salt, pepper and worcestershire sauce. Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender. Meanwhile, cook rice. Arrange pork chops on a heated platter. Cover chops with hot fluffy rice; then pour the tomato sauce over all.

Serves 6.