6 pork chops (cut 1-inch thick)
1/4 c. all-purpose flour
2 tbsp. shortening
3/4 c. uncooked rice
3 c. tomato juice
3 tbsp. chopped onion
1 tsp. salt
1/4 tsp. pepper

Dredge pork chops in flour. Melt shortening in large skillet, brown chops on both sides. Combine rice, tomato juice, onion, salt and pepper and pour over chops. Cover and simmer until rice is tender, approximately 60 minutes.

Makes 6 servings.