Heat the oil in a large skillet over medium heat; add the pork chops and cook for about 4 minutes on each side. Pour off excess fat then season with salt and pepper.
To the skillet, add tomato soup, beans, onion, chili powder, and garlic. Cover and cook over low heat for 15 minutes.
Top each pork chop with a green pepper ring. Cover and cook 15 minutes longer, or until pork chops are done. Stir occasionally. Serve with hot cooked rice.
Serves 4 to 6.
Calories per serving (based on 6 servings): 603