6 (1 inch) pork chops
2 c. cooked rice
1 lg. tomato (fresh or canned)
1 lg. bell pepper
1 med. onion, sliced
2 (No. 3) cans tomatoes
Salt and pepper

In large skillet brown the pork chops that have been seasoned with salt and pepper. Place in large baking dish so each pork chop will be on the bottom. Cut green pepper in rings. Place one on each pork chop. With large spoon dip rice, pat until firm and place in bell pepper ring. Place slice of onion on each and top with tomato slice. Empty canned tomatoes in pan and chop or squeeze until all tomatoes are broken up fine. Season with salt and pepper and pour around pork chops. Cover and steam 1 hour in oven at 375 degrees. Serves 6.