I developed this recipe years ago when I wanted top-of-the-stove one-pot dishes. A favorite of all.

4 center cut pork chops

Brown in heavy skillet, turning once.

1 med. onion, thinly sliced
2 green peppers, cut into chunks
1 (16 oz.) can whole, peeled tomatoes

Layer over browned pork chops. Pour over all. Gently lift pork chops for liquid to cover skillet bottom.

1 tbsp. sugar.
Pinch of each: oregano, basil, thyme, rosemary, parsley, pepper, salt

Sprinkle over everything. Liquid should be boiling now.

1/3 to 1/2 c. uncooked rice

Add - be sure all rice is covered with liquid. Reduce heat; cover tightly; cook about 1 hour over LOW heat. Cooking time is: 1 1/2 hours. Serves 4 with salad.