4 pork chops, 1/2-inch thick
2 tablespoons oil
1 cup uncooked rice
1 onion, chopped
3 1/2 cups tomato juice
1 bay leaf
Salt and pepper, to taste
1 (4 ounce) can diced green chiles

Heat oil in a large skillet. Dredge pork chops in flour; season with salt and pepper and brown in oil. Remove chops. Drain oil and cool pan.

Add rice, onion, tomato juice, bay leaf and diced green chiles. Arrange chops on top. Cover and simmer for 45 to 50 minutes.