6 pork chops
2/3 c. uncooked rice
1 c. water
2 tsp. salt
1/2 c. chopped onion
1 can (1 lb.) tomatoes, broken up
1 c. whole kernel yellow corn
1/4 tsp. black pepper

Trim some fat from pork chops. Fry out in a large skillet. Add chops and brown very slowly on both sides. Lift out. Pour off excess fat. Spread rice over bottom of skillet. Add water. Sprinkle 1 teaspoon salt. Arrange chops over rice. Sprinkle with other teaspoon salt. Add onion and tomatoes. Spoon on the corn. Sprinkle with pepper. Bring to boil. Turn heat down low. Cover and simmer 25 to 35 minutes or until rice is tender. Add a small amount of water should mixture cook dry.