4 pork loin chops, 3/4 inch thick
1/2 c. chopped green peppers
1/4 c. chopped onion
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can red kidney beans, drained
1/2 c. long grain rice
1/2 c. water
1 (4 oz.) can mild green chili peppers, rinsed, seeded and chopped
Few dashes bottled hot pepper sauce

Trim excess fat from chops; in a skillet cook fat trimmings until 2 tablespoons left. Discard trimming. Brown chops on both sides in hot fat. Season with salt and pepper. Set chops aside; reserving drippings in skillet. Cook green peppers and onions in reserved drippings until tender but not brown. Stir in undrained tomatoes, drained corn, drained kidney beans, uncooked rice, water, chili peppers, hot pepper sauce, and 3/4 teaspoon salt. Bring to a boil. Turn mixture into a 12 x 7 1/2 x 2 inch baking dish. Arrange pork chops atop. Cover and bake in a 350 degree oven for 35 minutes. Uncover and bake 10 to 15 minutes more or until meat is tender. Serves 4.