4 pork chops, take off all fat
1 tbsp. oil
1 tsp. salt
1 tsp. chili powder
1/4 tsp. black pepper
3/4 c. long grain rice
1/2 c. chopped onion
About 1/4 c. chopped green pepper
1 (1 lb.) can whole tomatoes
5 green pepper rings
1/2 c. grated Cheddar cheese

In a large pan, brown the chops slowly in heated oil. Drain off excess oil. Sprinkle chops with salt, chili powder, black pepper. Add rice, onions, chopped green peppers. Put in tomatoes with liquid breaking the tomatoes into pieces. Cover and bring to boiling over high heat. Reduce heat and simmer about 40 minutes. Add the pepper rings and cook a few minutes longer until rice and meat is very tender. Sprinkle on the cheese. 4 servings.