5 thick lean pork chops
1 tbsp. fat or oil
1 onion, sliced
2 c. canned tomatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. flour
1/4 c. cold water
3 to 4 c. hot cooked rice

Brown chops slowly on both sides in fat in a heavy skillet; remove chops from pan. Saute onion in same pan; add chops, tomatoes, and seasonings. Cover and simmer 45 to 60 minutes.

Remove meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/4 cup water. Boil, stirring constantly. Place rice in center of platter, arrange chops around rice and pour tomato sauce over the chops. 5 servings.