Recipe

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• 4 pork chops
• 4 tbsp long grain rice
• 1 onion , cut in medium sized rings (1 for each pork chop)
• 1 (28 oz) can tomatoes, drained
• salt and pepper

• 1 Brown pork chops in skillet.
• 2 On top of each chop add 1 onion ring, topped by 1 tblsp rice.
• 3 Pour drained tomatoes over all, mashing the tomatoes to make sure all the rice is covered by tomato. Salt and pepper to taste.
• 4 Cover and cook over low heat for 20 to 30 minutes (depending on the thickness of the chops) or until done. Serve.
• 5 The receipe expands or contracts easily as it is really one chop + 1 Tblsp rice + I onion ring per person. Add or subtract quantity of canned tomatoes depending on the numbers of chops prepared.