8 med. pork chops
8 slices onion, cut 1/2" thick
8 slices green pepper, cut 1" thick
2 c. dry rice
1 can cream of celery soup
2 cans tomato soup

Mix dry rice with celery soup. Brown pork chops on medium heat. Put in roaster pan, but do not overlap. Put onion and pepper rings on each chop. Fill pepper rings with the rice mixture. Pour tomato soup over rice. Bake 1 hour at 350 degrees. Check while baking, if rice is getting dry, add more soup or tomato juice. Serve with tossed salad and light dessert.