4 to 6 chops, medium thick
2 tbsp. cooking oil
1 c. raw rice (not minute rice)
1 sm. onion, chopped
1 sm. bell pepper, cut in rings
1/2 c. water
1 (18 oz.) bottle of barbeque sauce

Brown pork chops in cooking oil. Remove chops from skillet. Pour rice evenly into bottom of skillet. Put pork chops on top. Add onions, pepper rings and water. Pour barbeque sauce over all of this. Cover and simmer on top of stove until rice is done.

You can substitute cubed steak for pork chops and canned stewed tomatoes (1 pound can) instead of barbeque sauce for another easy meal. Serves 6 to 8.