2 tbsp. oil
4 slices onion
1/4 c. quick cooking rice
1 c. chopped celery
4 pork chops, 3/4" thick
4 slices green pepper
2 c. tomatoes
1 1/2 tsp. salt

Heat oil at 360 degrees. Brown chops on both sides. Place onion and bell pepper slices on each chop. Fill rings with uncooked rice. Pour tomatoes around chops. Spoon some tomato juice over rice to moisten. Add celery and seasoning. Reduce temperature to 240 degrees. Bake covered for 50 minutes. Could also be cooked in regular skillet with tight fitting lid.