6 pork chops
2/3 c. uncooked rice
1 c. water
2 tsp. salt
1/2 c. chopped onion
1 can tomatoes
1 c. whole kernel corn
1/4 tsp. black pepper

Trim fat off pork chops. Fry in large skillet. Brown chops, pour off excess fat. Remove.

Spread rice over bottom of skillet and add water. Sprinkle with 1 teaspoon salt, arrange chops over rice, sprinkle with another teaspoon salt. Add onion and tomatoes spoon on the corn. Sprinkle with black pepper. Bring to boil. Turn heat down low, cover and simmer until rice is tender.

Add a small amount of water if too dry.