4 loin pork chops
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. raw rice, cooked
1 med. onion
4 lemon slices, thinly cut
1 lg. green pepper
1/4 c. tomato juice
2 tsp. sugar
1/2 tsp. chili powder
1 bay leaf, crushed
1 tsp. salt

Sprinkle chops with paprika and 1/2 teaspoon salt; brown. Cut 2 quarter inch slices from center of onion; separate into rings. Chop remaining. Combine chopped onion and rice. Cut pepper into 4 rings. Arrange chops in skillet; place lemon slice and onion slice on each chop. Arrange pepper rings around chops and fill with rice-onion mixture. Combine tomato juice, sugar, chili powder, bay leaf, and salt. Pour over chops and top with remaining onion rings. Simmer until chops are tender. Place chops on warm plates; garnish with rice-stuffed pepper rings; spoon sauce over all.