1 c. uncooked long-grain rice
2 tbsp. vegetable oil
4 (1 inch thick) pork chops
3 c. coarsely chopped tomatoes
1 sm. green pepper, chopped
1 sm. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. prepared mustard
1/3 c. water

Saute rice in hot oil in a large skillet 3 to 5 minutes or until browned, stirring constantly. Remove rice and set aside.

Add pork chops to skillet, and brown on both sides. Combine rice, tomatoes and next 5 ingredients; spoon over pork chops. Add water; cover and simmer 45 to 50 minutes or until pork chops are tender. Yield: 4 servings.