6 pork chops
2 c. cooked rice
1 lg. bell pepper, cut in strips
1 lg. onion, chopped
1 qt. or 2 cans stewed tomatoes
3 stalks celery, sliced

Flour and fry pork chops until brown on both sides. Place in casserole dish, put rice on top of chops. Pour off part of grease from pan, add pepper, onion and celery. Saute these for a few minutes. Add tomatoes and let cook for 5 or 6 minutes. Then pour over rice, cover and bake at 375 degrees for about 30 minutes.