Wash pork chops. Season with salt and pepper and flour. Fry in 10 inch skillet until done and set aside.

In a 10 inch skillet cook 8 slices of bacon until crisp, remove. Pour off half the fat. In remaining fat cook 1 cup finely chopped onion, and 1/4 cup chopped green pepper until tender but not brown.

Add one 1 pound can tomatoes, 1 1/2 cups water, 3/4 cup uncooked long-grain rice, 1/2 cup chili sauce, 1 tsp salt, 1 tsp brown sugar, 1/2 tsp worcestershire sauce and dash of pepper. Add cooked pork chops. Cover and simer 35 to 40 minutes. Crumble bacon on top and top with mozzarella cheese. Trim with parsley.