4 pork chops (1/2-inch thick)
2 tbsp. vegetable oil
1 1/4 c. water
2/3 c. uncooked long grain rice
1/2 c. chopped onion
1 tsp. salt
1 (11 oz.) can whole kernel corn, drained
1 (14 1/2 oz.) can diced tomatoes
1/4 tsp. black pepper

In a large skillet, brown chops in oil. Drain. Remove chops. Combine water, rice, onion and 1/2 teaspoon salt in the skillet. Place pork chops over rice mixture. Top with corn and tomatoes. Sprinkle with pepper and remaining salt. Bring to a boil. Reduce heat. Cover and simmer for 20 to 25 minutes or until pork and rice are tender. Let stand for 5 minutes before serving.

Serves 4.