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 alarge onion slice. Pour tomatoes and chilies over the chops.
Sprinkle cumin over entire casserole.
Cover with foil and bake at 180ºC or 30 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.