4 pork rib chops, about 1/2" thick
1 tbsp. vegetable oil
1 tsp. salt
1/8 tsp. pepper
1 can (16 oz.) stewed tomatoes
1 sm. eggplant (about 1 lb.), cut into 1/2" pieces (about 5 c.)
2 sm. zucchini, cut into 1/2" slices (about 2 c.)
1 tsp. garlic salt
1/2 tsp. dried oregano leaves
1/4 c. cold water
1 tbsp. cornstarch

Cook pork chops in oil in 10 inch skillet over medium heat until brown; sprinkle with salt and pepper. Pour tomatoes over pork. Heat to boiling; reduce heat. Cover and simmer until pork is almost tender, 25-30 minutes.

Add eggplant and zucchini; sprinkle with garlic salt and oregano. Heat to boiling; reduce heat. Cover and simmer until pork is done and vegetables are crisp-tender, about 10 minutes.

Remove pork to warm platter; keep warm. Shake cold water and cornstarch in tightly covered container; stir gradually into vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve vegetable mixture with pork. 4 servings.

Pork Chops and Rice: Omit eggplant, zucchini, garlic salt and oregano. After browning, top each pork chop with green pepper ring; fill each ring with 1 tablespoon uncooked regular rice. Pour 1/4 cup stewed tomatoes carefully on rice in each ring. Pour remaining tomatoes into skillet. Cover and simmer until rice is tender, about 35 minutes.