6 (1/2 inch thick) pork loin chops
Hot salad oil
Salt & pepper to taste
1 c. rice, uncooked
2 med. onions, chopped
1 (28 oz.) can tomatoes
1 c. water
1 1/2 tsp. salt
1/4 tsp. pepper

Brown chops in small amount of oil in a skillet; remove from skillet and drain well on paper towels. Sprinkle with salt and pepper. Saute rice and onion in skillet until rice is lightly browned; stir in remaining ingredients and bring to a boil. Spoon rice mix into a 2 1/2 quart casserole. Place chops on top. Cover and bake at 350 degrees for 1 hour or until rice is tender. 6 servings.