Pork Chops and Rice

4 Rib Pork Chops, 3/4: thick
1 Tablespoon Vegetable Oil
1 Cup Long Grain White Rice
2 Cups Water
4 Thick Slices Onion
4 Thick Rings Green Pepper
4 Thick Slices Tomato
Salt and Pepper to Taste

Preheat oven to 350 degrees. Heat oil in 10" skillet. Brown pork chops, turning once, 3-4 minutes per side. Remove chops from pan; set aside. Add rice and water to pan. Bring to a boil, stirring to scrape up brown bits. Pour rice and water into deep casserole dish. Place pork chops on top of rice. top each pork chop with a slice of onion, green pepper and tomato. Sprinkle with salt and pepper over all. Cover and bake 40-45 minutes until rice has absorbed the water and pork chops are tender.