6 pork chops
1 c. uncooked rice
1 qt. beef or chicken bouillon
1 tsp. thyme
1/2 c. green pepper
1/2 c. diced onion

Season 6 chops with salt and pepper. Brown chops in skillet (2 or 3 minutes each side). Remove from skillet and set aside. Brown rice in pork chops drippings, 3 or 4 minutes. Put rice in rectangular baking pan, add thyme, green pepper, onion and bouillon. Mix together. Place pork chops on top. Bake at 350 degrees for 35 minutes.