1 can (1 lb. 12 oz.) whole tomatoes
1 c. raw reg. cooking rice
1 tsp. salt
1 c. water
1 tbsp. plus 2 tsp. Worcestershire sauce
2 tbsp. vegetable oil
6 pork chops, 1/2 inch thick
1 lg. onion, cut in 6 slices

Preheat oven to 350 degrees. In a medium bowl, cut up tomatoes; add rice, salt, water and 1 tablespoon of the Worcestershire sauce. Pour into a 2 quart baking dish. In a large skillet heat oil; add pork chops 3 at a time and brown on both sides.

Sprinkle both sides of pork chops with remaining 2 teaspoons Worcestershire sauce. Top each with an onion slice. Arrange over rice mixture. Cover and bake until chops are tender, about 1 hour.