4 - 6 pork chops
1 lb. pkg. rice
1 sm. jar pimentos
1 sm. onion
1 tbsp. beef bouillon
3 tbsp. corn starch

Cook and brown pork chops coated with flour. After chops are browned to desired color, pour off excessive oil - leave about 2 tablespoons in skillet. Add 3 tablespoons of cornstarch; brown. Then add 2 cups water. Simmer for 15 to 20 minutes. Grate onion over chops while simmering. Cook rice according to directions given. Add pimentos. Cook additional 3 minutes. Serve pork chops and gravy over rice.