4 pork chops
1 large onion, sliced
2/3 c. rice (boil for 10 minutes in salted water)(3 cups)
1 1/2 c. canned tomatoes
Salt and pepper
garlic powder
2 cloves garlic
olive oil

Season pork chops lightly with garlic powder, salt and pepper. Roll pork chops in flour;

In an ovenproof skillet/pan, brown pork chops on both sides with sliced onion and whole garlic cloves. There is no need to cook, only brown.

Pour rice over pork chops. Pour tomatoes over all. Cover and bake for 1 hour at 350°F.

Note: If you don't have an oven-proof skillet, transfer all to a covered casserole before baking.