This is one of those fond recipes that my mother used to prepare. I round out supper with peas and French bread rolls.
2 to 4 thick boneless pork chops
salt and pepper to taste
1/2 red onion, thinly sliced
1 c. long-cooking rice, uncooked
29-oz. can whole tomatoes, chopped
1 c. water
Sprinkle pork chops to taste with salt and pepper; place in a greased 13"x9" baking pan. Top with onion slices, rice and tomatoes with their juice. Pour water over top; cover with aluminum foil. Bake at 325 degrees for 3 hours. Serves 2 to 4.
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