6 pork chops
1/2 c. chopped onions
2 (10 1/2 oz.) cans Franco-American mushroom gravy
1 (10 oz.) pkg. frozen black-eyed peas
1/2 c. rice
Green pepper rings
2 slices crisp-fired bacon, crumbled

Brown pork chops and onion in skillet. Add gravy and peas. Cook, covered, over low heat for 20 minutes, stirring occasionally. Stir in rice; simmer, covered, for 25 minutes longer or until pork and rice are tender, stirring occasionally. Garnish with green pepper rings and crumbled bacon.