- 3 cups water
- 1 1/2 cups uncooked white rice
- 6 pork chops
- salt and pepper to taste
- 1 onion, sliced
- 1 (28 ounce) can whole peeled tomatoes, with liquid
Preheat oven to 350° F. 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 9×13 inch baking dish. Season with salt and pepper to taste.
Bake at 350 ° F 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° F for 25 more minutes.