4 med. thick lamb or pork chops
6 tbsp. raw rice
1 can consomme or chicken bouillon
1 pinch marjoram
1 sm. pinch thyme
1 lg. onion, sliced
2 ripe tomatoes, sliced
1/2 green pepper
Salt and pepper
2 tbsp. oil

Brown chops in oil. While they are browning, put rice in bottom of greased casserole dish and slice vegetables. Then lay the chops on the rice and top each one with slices of onion, tomato and green pepper, salting and peppering as you go. Pour consomme in, add marjoram and thyme, cover and bake at 350 degrees for 1 hour.