5 pork chops, 1/2 inch thick
1 1/2 tsp. salt
1/2 to 1 tsp. chili powder
1 tsp. monosodium glutamate
Dash pepper
3/4 c. long grain rice
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (No. 2 1/2) can whole tomatoes
5 green pepper rings
Shredded sharp cheese

Trim excess fat from chops; heat fat in heavy skillet. When you have about 2 tablespoons melted fat, remove trimmings. (Or, use salad oil instead of melting fat). Slowly brown chops in hot fat; drain off excess.

Combine seasonings; sprinkle over meat. Add rice, onion, and green pepper. Pour tomatoes over. Cover and cook over low heat 30 to 35 minutes, stirring occasionally.

Add green pepper rings and cook 5 minutes longer or until rice and meat are tender. Sprinkle with cheese. Makes 5 servings.