4 lean pork chops
4 thin slices onion
1/4 c. uncooked rice
1 (13 oz.) can tomatoes

Trim any excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased skillet. Top each chop with a slice of onion, 1 tablespoon rice and cover with whole tomatoes. Add remaining juice, cover and simmer until done, or bake in foil covered baking dish at 350 degrees for 1 1/2 hours or longer.