Spanish Rice With Pork

6 pork loin center rib chops 3/4-inch thick (about 2 lb. total)

1 tablespoon vegetable oil

1 teaspoon chili powder

1 teaspoon salt

1 cup long grain rice uncooked regular

1 onion small, chopped (¾ cup)

2 (15-ounce) cans stewed tomatoes

4 ounces cheddar cheese shredded (about 1 cup)

Preheat oven to 350*

Trim excess fat from chops, slashing edges of fat as needed to prevent curling. In a large non-stick skillet over medium-high heat, brown chops in hot oil about 5 minutes on each side. Transfer chops to a shallow 2-quart oblong baking dish.

Sprinkle chops with chili powder and salt. Evenly layer rice, then onion and stewed tomatoes over chops.

Cover tightly with foil and bake 1½ to 2 hours until chops are tender and rice is done. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese melts.

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