4 loin or shoulder pork chops
1 tsp. salt
1/8 tsp. pepper
Flour
2 tbsp. oil
2/3 c. rice
4 green pepper rings
4 onion slices
1 1/2 c. canned tomatoes

Season chops with salt and pepper; dredge in flour. Brown in oil and place in greased casserole. Was rice and cook 10 minutes in boiling, salted water. Place green pepper ring and onion slice on each chop. Place spoonful of rice on each chop; pour over tomatoes. Cover tightly and bake in moderate oven (350 degrees) for 1 hour. Add more water, if necessary. Serves 4.