6 pork chops
2 tbsp. Wesson oil
1 onion, sliced
1 (1 lb. 12 oz.) can Hunt's stewed tomatoes
2 tsp. salt
1 tsp. Worcestershire sauce
3/4 c. uncooked rice
Chopped parsley

Brown chops in oil in skillet. Remove. Add onion and cook until limp. Return chops to skillet. Top with stewed tomatoes, salt and Worcestershire sauce. Bring to a boil. Stir in rice. Cover; simmer until chops are tender and rice is cooked. Stir occasionally. Garnish with parsley. Makes 6 servings.