4 trimmed pork chops (about 1 1/3 pounds)
1 tbsp. fat
1 onion, sliced
2 c. tomatoes (canned)
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. flour

Brown chops in fat in heavy skillet; remove chops from pan. Saute onion in same pan; add chops, tomatoes, and seasoning. Cover and simmer 45 to 60 minutes or until tender. Remove meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/2 cup cold water. Boil 2 to 3 minutes, stirring constantly. Serve chops over 1/2 cup rice per person.

Makes 4 servings. Exchanges for one serving: 3 meats, 1 1/2 breads (for 1/2 cup rice and sauce).