4 pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 lbs.)
1/2 c. green pepper, chopped
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can corn, drained
Hot pepper sauce
1 (8 oz.) can red kidney beans, drained
1 (4 oz.) can mild green chilies, chopped
1/2 c. long grain rice
1/2 c. water

(I cook long grain rice and water ahead of time.) Trim excess fat from chops. Cook fat until 2 tablespoons accumulate. Discard trimmings. Brown chops on both sides in fat. Season with salt and pepper. Set chops aside. Cook green pepper and onion in drippings until tender. Stir in undrained tomatoes, corn, kidney beans, rice, water, chili peppers, hot pepper sauce, 3/4 teaspoons salt. Bring to boiling. Turn into a 12 x 7 1/2 inch baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 35 minutes. Uncover and bake 10 to 15 minutes longer until meat is tender. Makes 4 servings.