6 (1 to 1 1/4 inch thick) pork loin or rib chops
1 c. (2 stalks) sliced celery
1 1/2 c. uncooked long grain rice
1 med. sliced onion
3 c. water
4 tsp. instant chicken bouillon
1 tsp. Italian herb seasoning
1/2 tsp. salt
1 med. green pepper, cut into 6 rings

Heat oven to 350 degrees. In 10 inch skillet, brown pork chops over medium heat. In 13 x 9 inch baking pan, stir together celery and uncooked rice. Place onion slices over rice; top with pork chops. In 2 quart saucepan, bring water to a full boil. Add remaining ingredients, except green pepper. Stir to dissolve; pour over pork chops. Cover with aluminum foil. Bake for 60 to 70 minutes or until rice is cooked and pork chops are fork tender. Remove foil; top pork chops with green pepper rings. Continue baking for 10 to 15 minutes or until green pepper is crisply tender.