2 tbsp. salad oil
4 lean chops (salt and pepper)
1/4 c. chopped celery
1 onion, sliced
1 1/2 c. water
2 tbsp. brown sugar
1/2 tsp. salt
2 (8 oz.) cans tomato sauce
1 c. uncooked rice

Brown chops in oil and set aside. In same skillet, saute celery and onion. Add water, brown sugar, salt and 1 1/2 cups tomato sauce. Bring to boil. Add rice. Return chops to skillet; cover and simmer 30 minutes. Add rest of sauce and cook 15 more minutes or until rice is tender.