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

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

Yield: 6 servings