Pork Chops, Mexican

         Yield: 6 Servings
Categories: Pork

6 Pork chops 6 tb Rice uncooked 1 sl Onion 1 cn Tomato or 2 cups stewed Arrange chops and onion in casserole. Put 1 tablespoon rice on each chop. Arrange pieces of tomato on rice. Season with salt and pepper, pour over remaining tomato. Cover tight and bake 1 hour in 350 degree oven. Recipe By : The Boston Cooking School Cookbook Posted to EAT-L Digest 28 Sep 96