Tomato Pork Chops Ii
- 3 cups water
- 1 1/2 cups uncooked white rice
- 8 pork chops
- salt and pepper to taste
- 1 onion, sliced
- 1 (28 ounce) can whole peeled tomatoes, with liquid
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Arrange pork chops in a 9x13 inch baking dish. Season with salt and pepper to taste.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and drain excess fat from pan.
- Top each pork chop with a slice of onion. Place a heaping mound of rice on each chop, followed by a whole tomato that you have sliced open slightly to allow the tomato juices to run out. Pour the remaining tomatoes and juices over all along with any remaining onions.
- Bake at 350 degrees F (175 degrees C) for 25 more minutes.
water, white rice, pork chops, salt, onion, tomatoes
Taken from www.allrecipes.com/recipe/17391/tomato-pork-chops-ii/ (may not work)