4 thick pork chops
1/2 tsp. salt
Pepper
1 can stewed tomatoes
1/2 c. water
1/2 c. uncooked rice

Cut off bits of fat from chops and heat in heavy skillet until fat melts. Add chops and brown on both sides over moderate heat. Season with salt and pepper. Add tomatoes and water. Sprinkle with rice over top.

Cover tightly and cook over very low heat 50 to 60 minutes or until chops are tender. Add a little more water to keep from sticking, if needed. May also be baked in slow oven.