GREAT PORK CHOPS !!!!

Pork Chops with Pepper-Rice Rings

4 pork chops          1 large green pepper,cut crosswise in 4 thick rings 1/2 tsp. paprika       2 1/4 c. (No. 2 cans) tomato juice 1/2 tsp. salt (for chops)      2 tsp. splenda Dash of pepper  1/2 tsp. chili powder 1/2 c. raw rice ( I used brown)  1 bay leaf, crushed 1 med. size onion  1 tsp. salt (for tomato juice) 4 thin lemon slices

Slash fat edges 1 inch apart to keep chops from curling while cooking. Rub with paprika, salt and pepper. Rub heated skillet with a piece of cut off fat. Brown chops slowly on both sided. While chops are browning, parboil rice in boiling salted water for 5 minutes; drain. Reserve for filling pepper rings. Cut 1 slice from center of onion: separate into rings. Reserve for garnishing chops. Chop remaining onion. Combine with parboiled rice. Tipe chops in skillet with lemon slices and onion rings. Arrange green pepper rings around chops. Fill with rice-onion mixture. Season tomato juice with slenda, chili powder, bay leaf and salt. Pour into skillet to depth of 1/4 inch. Simmer covered. 1 hour or until chops are tender when pierced with a fork and rice is cooked. ( I cooked mine alittle longer so rice would be easy for me to eat) Add remaining tomato juice, as needed, to keep liquid 1/4 inch deep during the entire cooking time. Arrange chops on platter. Transfer rice-stuffed pepper rings to platter with spatula. Spoon tomato pan gravy over chops and rice.

Enjoy