4 pork chops of the neck, cut at least 1 inch thick
1 heaping tbsp. of rice for each pork chop
1 can of tomatoes
1 lg. onion
1 green pepper
2 c. hot water

Sear chops on both sides in skillet without grease of any kind. Remove to a baking pan. On each chop place 1 tablespoon of rice, a slice of onion, a tablespoon of tomatoes and 2 strips of green pepper. Sprinkle with salt and pepper. I add the remainder of the tomatoes and juice and 1 cup of water and bake about 3 hours in a 350 degree oven.

This is a recipe I received when I became engaged more than 50 years ago. We always enjoyed it. All you need add is salad and dessert.