4 medium size pork chops
6 tbsp. wild rice (raw)
1 can consomme chicken broth
Pinch of margarom and thyme
1 lg. onion, sliced
2 ripe tomatoes, sliced
1/2 green pepper, cut in rings
Salt and pepper to taste

Brown pork chops in fat in skillet. Grease covered casserole. Add raw rice on bottom of casserole. Set browned pork chops on top of rice. Add the sliced onion, tomatoes, green pepper, salt, and pepper. Pour in the chicken broth. Cover. Bake for 1 hour at 350 degrees.