4 lean pork chops
1 tbsp. bacon drippings
1/4 c. diced onion
1/3 c. chopped celery
2 tbsp. diced green pepper
1 1/2 c. canned tomatoes
1 1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 tbsp. minced parsley
2 c. cooked rice

Brown chops in heavy skillet in drippings. Remove chops, add celery, onions and green pepper and saute until tender. Add tomatoes and spices, simmer 10 minutes. Place chops in a baking dish, sprinkle with salt and pepper. Top each with a mound of 1/2 cup cooked rice. Pour tomato mixture over all and bake for 1 hour at 350 degrees.

Just before serving, spoon sauce over chops. Makes 4 servings.