5 thick pork chops
1 tbsp. fat
1 onion, sliced
2 c. canned tomatoes
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
3-4 c. boiled rice

Brown chops slowly on both sides in a skillet. Remove chops from pan, brown onions in same skillet. Add chops, tomatoes and seasonings. Cover and simmer 30 to 40 minutes. Remove fat meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/4 cup cold water. Boil 2 to 3 minutes, stirring constantly. Place cooked rice in center platter; arrange chops around rice and pour tomato sauce over all.