4 (1/2 inch) thick pork chops
1 (10 1/2 oz.) can chicken broth
1 med. onion, sliced thin
1 med. green pepper, cut in strips
1/2 c. sliced ripe black olives
Salt and pepper
1 (15 1/2 oz.) jar Ragu spaghetti sauce
1 tbsp. olive oil
3/4 c. uncooked converted rice
2 c. zucchini squash, thinly sliced

Season chops with salt and pepper. Brown on both sides in olive oil in large skillet. Spoon off fat.

Stir in chicken broth, spaghetti sauce, onion, green pepper and bring to boil. Cook covered 15 minutes. Stir in rice and olives.

Arrange zucchini in border around edge. Cover and cook about 45 minutes longer, or until chops are tender.