5 thick pork chops, 2 lb.
1 tbsp. fat
1 onion, chopped
1 green pepper, cut in strips
2 c. canned tomatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1 can mushrooms
1 tsp. flour
1/4 c. cold water
3-4 c. rice

Brown chops slowly on both sides in the fat in a heavy skillet; remove chops from pan. Saute onions and pepper in same pan; add chops, tomatoes, seasonings and mushrooms. Cover and simmer 45-60 minutes or until tender.

Remove meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/4 cup cold water; boil 2-3 minutes, stirring occasionally. Place rice in center of platter, arrange chops around rice and pour tomatoes over the chops.