4 chops (pork, lamb or veal) cut 1/2 inch thick
Salt and pepper
2 tbsp. Wesson oil
1 onion, chopped
1/2 c. sliced celery
1 1/2 c. water
2 tbsp. sugar
1 1/2 tsp. salt
1 (15 oz.) can Hunts tomato sauce with tomato bits
1 c. rice
1 (10 oz.0 pkg. frozen peas, thawed

Sprinkle chops with salt and pepper. Brown in oil. Remove chops. Brown onion and celery in same skillet. Add water, sugar, salt and 1/2 can of tomato sauce. Bring to a boil and stir in rice. Place chops in rice mixture. Cover tightly and simmer 30 minutes. Add peas and pour remaining tomato sauce. Cover and simmer 15 more minutes.