Chops for Hungry Chaps

Ingredients

6 pork chops
2/3 cup uncooked Riceland Extra Long Grain Rice
1 cup water
2 tsp. salt
1/2 cup chopped onion
1 can (1 lb.) tomatoes, broken up
1 cup whole kernel corn
1/4 tsp. black pepper

Preparation

Trim some fat from chops and saute in large skillet. Add chops and brown very slowly on both sides; lift out. Drain excess fat. Spread rice over bottom of skillet; add water. Sprinkle with 1 tsp. salt. Arrange chops over rice; sprinkle with other 1 tsp. of salt. Add onion and tomatoes; spoon on corn. Sprinkle with black pepper; bring to a boil, then turn heat down low. Cover and simmer 25-35 minutes or until rice is tender. Add small amount of water if mixtures cooks dry. (From our "Riceland Rice Cookbook")