1 c. raw rice
6 pork chops
1 can Hunts sauce
1 green pepper
2 med. onions
Salt & pepper
2 1/2 c. hot water

Wash rice and drain. Spread over oiled bottom of large baking pan (or casserole). Fry pork chops quickly to brown. Season with salt and pepper. Lay pork chops over rice in one layer. Slice the onions and green pepper and put over chops. Add tomato sauce. Rinse frying pan used to brown chops with 2 1/2 cups hot water. Stir around. Pour over the chops and rice. Cover.