4 pork chops
1/2 tsp. paprika
1/2 tsp. salt (for chops)
Dash of pepper
1/2 c. raw rice
1 med. sized onion
4 thin lemon slices
1 lg. green pepper, cut crosswise in 4 thick rings
2 1/4 c. (1 No. 2 can) tomato juice
2 tsp. sugar
1/2 tsp. chili powder
1 bay leaf crushed
1 tsp. salt (for tomato juice)

Slash fat edges 1 inch apart to keep chops from curling while cooking. Rub with paprika, salt (for chops) and pepper. Rub heated skillet with a piece of cut off fat, brown chops slowly on both sides.

While chops brown, parboil rice in boiling salted water for five minutes, drain, reserve for filling pepper rings.

Cut one slice from center of onion, separate into rings, reserve for garnishing chops. Chop remaining onion, combine with parboiled rice.

Top chops in skillet with lemon slice and onion rings. Arrange green pepper rings around chops, fill with rice-onion mixture. Season tomato juice with sugar, chili powder, bay leaf and salt. Pour into skillet to depth of 1/4 inch. Simmer, covered 1 hour or until chops are tender when pierced with a fork and rice is cooked.

Add remaining tomato juice, as needed, to keep liquid 1/4 inch deep during entire cooking time. Arrange chops on platter, transfer rice- stuffed pepper rings to platter with spatula, spoon tomato pan gravy over chops and rice. Serves 4.