1 c. uncooked rice
4 pork chops, cut 1 to 1 1/4 inch thick
1 tomato, sliced
1 green pepper, sliced in rings; optional
1 onion, sliced
1 (10 1/2 oz.) can beef consomme
1/2 c. water; optional
1 tsp. Worcestershire sauce; optional

Preheat oven to 375 degrees. Place rice in buttered 2 quart rectangular casserole. Brown meat in skillet over medium-high heat; arrange on top of rice. Place slice of tomato, green pepper, and onion on each chop. Add consomme (if using water, mix with consomme first). Cover tightly with foil and bake 1 hour. Test chops with fork for tenderness. If moisture has evaporated, add water and Worcestershire sauce.

NOTE: I omit the green pepper and Worcestershire.