4 lean rib pork chops, about 1 lb., trimmed of fat
1 tsp. dried rosemary, crumbled
1/8 tsp. black pepper
Non-stick cooking spray
3/4 c. low sodium beef broth
1/4 c. long grain rice
1 sm. yellow onion, cut into 4 thick slices
1 sm. ripe tomato, cored and cut into 4 thick slices
1 sm. sweet green pepper, cored, seeded and cut into 4 thick rings

Preheat oven to 350 degrees. Rub both sides of each pork chops with 1/2 teaspoon of the rosemary and with the pepper. Lightly coat a heavy 12 inch skillet with the cooking spray and place over moderately high heat for 1 minute. Add the chops to the skillet and brown them, uncovered, for 3-4 minutes on each side.

Transfer pork chops to an ungreased 1 quart baking dish and add the beef broth, rice, and remaining rosemary. Place an onion slice, a tomato slice and a green pepper ring on each chop. Cover and bake for 45 minutes or until the chops are cooked through and tender. Serves 2.

VARIATIONS:

Chicken Breasts and Rice Casserole: Prepare as directed, but substitute 1 skinned chicken breast (about 3/4 pound) for the chops.

Lamb Chops and Rice Casserole: Prepare as directed, but substitute 1 lean, trimmed lamb shoulder chop (about 3/4 pound) for the pork chops, reduce the beef broth to 1/2 cup, and add 1/4 cup apple cider. In place of the onion, tomato, and green pepper; cover the chop with thinly sliced wedges from 2 cooking apples and sprinkle the top with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg.