4 loin or shoulder pork chops
1 tsp. salt
1/8 tsp. pepper
flour
2 tbsp. shortening
2/3 c. rice
3 c. boiling water
4 thick slices tomato
4 rings green pepper
4 thin slices onion

Wipe chops with a damp cloth, sprinkle with seasonings, and dredge with flour. Brown in hot fat and place in greased casserole. Wash rice and cook five minutes in water. Place slice of tomato, a ring of green pepper and a slice of onion on each chop; sprinkle with salt and pepper. Pour rice with water around chops; cover and bake in moderate oven (350 degrees) one hour or until rice and chops are tender. Add more water if necessary.

Serves 4.