6 pork loin or rib chops, 1 1/4 to 1 1/2 inch thick
1/2 c. chopped celery
1 1/2 c. uncooked long grain rice
1 med. sliced onion
3 c. water
2 tsp. instant chicken bouillon
1 tbsp. Italian herb seasoning
1/2 tsp. salt
1 med. green pepper, cut into 6 rings

Heat oven to 350°F. In 10 inch skillet brown pork chops over medium heat. Combine celery and uncooked rice in bottom of 13 x 9 inch baking pan. Place onion slices over rice; top with pork chops. In 2 quart saucepan bring water to a boil. Add remaining ingredients EXCEPT green pepper. Stir to dissolve; pour over chops. Cover with aluminum foil; bake for 1 hour or until rice is cooked and chops are fork tender. Remove foil; top chops with green pepper rings. Continue baking for 10 to 15 minutes or until green pepper is crisply tender.

1/4 tablespoon EACH oregano leaves, marjoram leaves and basil leaves and 1/8 tablespoon rubbed sage can be substituted for 1 tablespoon Italian herb seasoning.