6 rib or shoulder pork chops, cut about 3/4-inch thick
1 c. raw rice
1 med.-size onion, chopped
1/2 c. diced celery (or 1/2 tsp. celery salt)
2 cans (about 1 lb. each) tomatoes
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper

Trim excess fat from chops; melt trimmings to make 2 tablespoons fat in large heavy frying pan. Discard trimmings; toast rice in fat, stirring often. Remove rice from pan.

Brown chops in same pan; remove and cook onion and celery in remaining fat until golden. Return chops to pan; spoon rice between. Add tomatoes and seasonings; cover. Cook over low heat about 50 minutes or until chops are tender. Yield: 6 servings.