8 pork chops
8 lg. potatoes, sliced about 1/2" thick
4 lg. onions, sliced
2 lg. bell peppers, cut in strips
4-6 carrots, cut about 1/2" thick
1 lg. can tomato puree
2 cans Spanish rice
1/2 c. water
Salt & pepper to taste

Roll pork chops in flour seasoned with salt and pepper. Brown in skillet with enough shortening to brown chops. Add layer of pork chops, potatoes, onions, bell peppers and carrots. Repeat until ingredients are used. Pour tomato puree and Spanish rice. Add salt and pepper; pour water over top. Cover top of pan. Cook in oven about 1 1/2 hours or until everything is tender. Oven temperature 350 degrees.