6 pork chops

2 tablespoons oil

1 onion sliced

1 28 oz. can stewed tomatoes

2 teaspoons salt

1 teaspoon Worcestershire sauce

3/4 cup uncooked long-grain white rice

chopped parsley

Brown chops in oil in skillet.

Remove from pan.

Add onion and cook until limp.

Return chops to skillet.

Top with stewed tomatoes, salt and worcestershire.

Bring to a boil.

Stir in rice.

Cover and simmer until chops are tender and rice is cooked.

Stir occasionally.

Garnish with parsley.