4 pork chops
1/2 tsp. seasoned salt
1/2 cup chopped green pepper
1 (15 oz.) can whole tomatoes, cut up
1 (16 oz.) can whole kernel corn, drained
1/2 cup long grain rice, uncooked
1/2 cup water
1 tsp. FRANK'S® Red Hot sauce
3 oz. can French's fried onions

Spray skillet and baking dish with Pam or grease. Brown chops on both sides in skillet; sprinkle with seasoned salt; set aside.

In skillet, combine remaining ingredients except onions; bring to boil.

Remove from heat and stir in 1/2 can onions. Place mixture in an 8x12-inch baking dish. Arrange pork chops on top. Cover and bake at 350°F for 35 minutes. Uncover and top with remaining onions. Bake 10 minutes longer.