Butterfly pork chops (1 per person)
1 can whole tomatoes
1 tbsp. regular rice for each chop
3/4 c. water
1 can cream of celery soup
Carrots, celery & onions, diced
Salt & pepper to taste

Place pork chops in casserole with a lid. Spread 1 tablespoon rice on top of each chop. Place vegetables around casserole. Mix soup, water and tomatoes and pour on top. Add salt and pepper to taste. Bake at 325 degrees, covered 1 hour or until chops are tender.