1 (28 oz.) can whole tomatoes
2 tbsp. vegetable oil
5 (1/2" thick) pork chops
1 tsp. salt
1 tsp. chili powder
1/8 tsp. pepper
3/4 c. uncooked regular rice
1/2 c. chopped onion
1/4 c. chopped green pepper
3/4 c. (3 oz.) shredded sharp cheddar cheese

Drain tomatoes, reserving the liquid; coarsely chop tomatoes; and set aside. Add enough water to liquid to equal 1 3/4 cups and set aside.

Heat oil in an electric skillet over medium heat. Brown pork chops on both sides; drain off pan drippings. Combine next 3 ingredients; sprinkle over chops. Add rice, onion, chopped green pepper, tomatoes and reserved liquid. Cover, reduce heat and simmer 30 to 35 minutes or until pork and rice are tender, stirring occasionally. Top each pork chop with a green pepper ring; cover and cook an additional 5 minutes. Sprinkle with cheese and cook just until cheese melts. Yield: 5 servings.