6 to 8 thin chops
1 c. rice
1 can stewed tomatoes
Rings of pepper & onion
1/2 c. boiling water
Dash of paprika
2 tbsp. butter or vegetable oil

Brown chops in frying pan in butter. Sprinkle with paprika. Place chops in roasting pan, over rice. Place ring of onion and pepper on each chop. Add stewed tomatoes and water. Add other seasoning to taste. Roast at 350 degrees for approximately 1 hour and 15 minutes, covered with aluminum foil. (Remove foil for last 15 minutes if additional browning is desired.)