4 pork chops
4 tbsp. rice, uncooked
4 slices onion
4 slices green pepper
2 cans tomatoes (20 oz.)
1 tsp. salt
1 tsp. pepper

Brown chops in large skillet, pour off any excess fat. On each chop place a tablespoon of rice, a slice each of onion and green pepper. Divide tomatoes over the top and add seasonings and cover with liquid from tomatoes. Cover, cook over low heat until chops are tender, about 1 hour.