4 loin pork chops
1/2 c. uncooked rice
1 c. sliced onions
1/4 c. minced green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 tsp. sugar
1 (28 oz.) can tomatoes

Melt fat in skillet, add chops and brown on both sides. Remove chops to a 2-quart casserole. Add rice. Add remaining ingredients to skillet in which chops were fried. Stir to pick up drippings. Pour over pork chops; cover, bake in a 400 degree oven for 45 minutes.