5 pork chops, 1/2-inch thick
3/4 c. long grain rice
1/4 c. chopped green pepper
5 green pepper rings
1 (1 lb. 13 oz.) can whole tomatoes (3 1/2 c.)
1/2 tsp. chili powder
1 1/2 tsp. salt
Dash pepper
1 (4 oz.) pkg. shredded sharp cheddar cheese (1 c.)
5 mushroom crowns
5 onion slices

Place rice in a 13x9-inch baking dish. Add tomatoes, chopped green pepper, chili powder, 1/2 teaspoon salt and dash of pepper. Mix well, breaking up larger pieces of tomato.

Arrange pork chops over top of rice mixture. Sprinkle chops with 1 teaspoon salt, then top each with an onion slice. Cover tightly with foil. Bake in 325 degree oven for 1 1/4 hours. Remove foil. Sprinkle cheese over all; place a green pepper ring and mushroom crown on each onion topped chop. Return to oven for an additional 10-15 minutes.