Amount
Ingredient
Preparation



4
each
pork chops

center cut



10
ounces
tomatoes

canned w/green chili



1
each
onion

large, sliced



1
teaspoon
cumin





1
x
salt

to taste



1
x
pepper

to taste



1/4
cup
almonds

sliced



3
tablespoons
butter

or margarine



1
cup
rice





1
teaspoon
salt





2
cups
water

 Sprinkle pork chops generously with seasoned salt and pepper. Brown the pork chops in a skillet skillet on both sides.  

Place the pork chops into a casserole dish and top each chop with a
large onion slice. Pour tomatoes and chilies over the chops.

Sprinkle cumin over entire casserole.  

Cover with foil and bake at 35 degrees for 3 minutes.  

Uncover and bake 15 minutes longer. 

Serve with almond rice: Saute almonds in butter or margarine until light brown. Add rice, salt and water. Bring to a boil, reduce heat to low for 15 minutes.