Baked Pork Chops and Rice

6 pork loin center rib chops ¾-inch thick (about 2 lb. total)

1 teaspoon chili powder

1 teaspoon salt

dash pepper

1 cup long grain (uncooked) rice

1 onion small, chopped (about ¾ cup)

2 (15-ounce) cans stewed tomatoes*

4 ounces shredded cheddar cheese (about 1 cup, optional)

Preheat oven to 350*

Trim fat from chops. Heat fat in a large skillet over medium-low heat until skillet is coated with fat. Discard trimmings. Brown both sides of chops, about 15 minutes total. Transfer chops to a shallow 2-quart oblong baking dish. Sprinkle chops with chili powder, salt and pepper. Evenly layer rice, then onion and stewed tomatoes. Cover tightly with foil.

Bake for 1½ to 2 hours or until chops are tender and rice is done. Sprinkle with cheese.  Bake 5 minutes longer or until cheese melts.

* If using 14½ oz. cans of stewed tomatoes, add ¼ cup water.

Mexican-style stewed tomatoes can be used.