6 PORK CHOPS
2 TBSP SALAD OIL
3 C QUICK OR INSTANT RICE
1 C CHOPPED ONION
1/3 C GREEN PEPPER
1 CAN (1 LB) TOMATOS PLUS WATER TO EQUAL 2 3/4 CUPS
1 TSP SALT

IN SKILLET OVER MEDIUM HEAT,
THOROUGHLY BROWN PORK CHOPS IN OIL ON BOTH SIDES.
PLACE RICE IN CASSEROLE AND ARRANGE CHOPS ON TOP.
POUR OFF ALL BUT 2 TSP PORK DRIPPINGS.
SAUTE ONION AND GREEN PEPPER UNTIL ALMOST TENDER.
ADD TOMATOS, WATER, SALT AND PEPPER AND HEAT TO BOILING.
POUR OVER CHOPS AND RICE.
COVER AND BAKE AT 350 FOR 20-25 MINUTES UNTIL CHOPS ARE TENDER AND ALL LIQUID IS ABSORBED.