Total Calories: 423
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 1 1/2 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 14 1/2 oz. cans of stewed tomatoes, add 1/4 cup water.
"Mexican-style stewed tomatoes can be used. Serve with a lettuce salad."
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