Evelyn Odom, F.M.S.
- 6 (1 inch) pork chops
- 2 cup cooked rice
- 1 large tomato (fresh or canned)
- 1 large bell pepper
- 1 medium onion, sliced
- 2 (No. 3) cans tomatoes
In large skillet, brown pork chops that have been seasoned with salt and pepper. Place in large baking dish so each pork chop will be on bottom. Cut green pepper in rings. Place one on each pork chop. With ice cream scoop, or large spoon, dip rice. Pat until firm and place in bell pepper ring. Place slice of onion on each and top with tomato slice. Empty canned tomatoes in pan and chop or squeeze until all tomatoes are broken up fine. Season with salt and pepper and pour around chops.
Cover and steam one hour in oven at 375°.