Trim fat from pork chops and fry in a large skillet. Add chops and brown very slowly on both sides. Lift chops out of skillet and pour off excess fat.
Spread rice over bottom of the skillet; add water. Sprinkle with one teaspoon of the salt. Arrange chops over rice. Sprinkle with the other teaspoon salt. Add onions and tomatoes. Spoon corn over top. Sprinkle with black pepper.
Bring mixture to a boil, then turn heat down to low. Cover and simmer for 25 to 30 minutes or until the rice is tender. Add a small amount of water if the mixture cooks dry.
Serve at the table from the skillet.