8 butterfly pork chops
8 green pepper rings, 1 inch thick
8 slices onion, 1/2 inch thick
2 c. seasoned cooked rice (I cook rice in chicken broth)
2 cans tomato soup

Brown the pork chops and place in roasting pan. Put 1 slice of onion and 1 slice of green pepper on each pork chop. Fill the pepper ring with the cooked rice. Cover each chop with undiluted tomato soup. Bake uncovered at 350 degrees for 1 hour to 1 hour and 15 minutes.