1 tbsp. vegetable oil
6 loin pork chops (1/2 inch thick)
1 can crushed tomatoes (1 lb. 12 oz.)
1/2 c. quick cooking white rice
3/4 c. water
1 tsp. chili powder
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. black pepper
1 lg. yellow onion sliced thin
2 med. green peppers, sliced thin

Heat oil in skillet on high heat for 1 minute. Add chops, brown on each side for 3 minutes and drain on paper toweling. Mix the tomatoes, rice, water, chili powder, oregano, salt, cumin, and black pepper in a medium sized bowl and set aside. Return chops to skillet, layer the onion and green pepper slices on top. Pour tomato mixture over chops. Bring to a boil, reduce heat to low and cover. Simmer 30 minutes until chops and rice are tender and liquid is all absorbed.