4 chops (pork, lamb or veal) 1/2 inch thick
2 tbsp. Wesson vegetable oil
1 onion chopped
1/2 c. sliced celery
1 1/2 c. water
2 tbsp. sugar
1 can (15 oz.) Hunts tomato sauce
1 c. uncooked rice
1 (10 oz.) pkg. frozen peas, thawed
1 can (15 oz.) Hunt's tomato sauce

Sprinkle chops with salt and pepper, brown in oil. Remove chops. Brown onion and celery in skillet drippings, add water, sugar, salt and 1 cup of Hunt's sauce. Bring to boil. Stir in rice. Place chops in rice mixture, cover tightly and simmer 30 minutes. Add peas, pour remaining tomato sauce. Cover and simmer 15 minutes more. Serves 4.