4 pork chops
1 tsp. salt
1/8 tsp. pepper
1 tsp. paprika
1 onion, cut into 4 slices
1/2 green pepper, cut into 4 rings
1 1/2 c. canned tomatoes
1/3 c. raw rice
1 1/2 c. water

Dredge pork chops with salt, pepper and paprika. Brown on both sides in hot skillet. Place in roasting pan with 1 slice onion and 1 green pepper ring on top of each chop. Add tomatoes. Brown rice in fat remaining in skillet. Add to chops. Add 1 1/2 cups of water and pour around chops. Cover and bake in 350 degree oven for 2 hours.