1 1/2 tbsp. Worcestershire sauce
2 1/4 tsp. salt, divided
3/4 tsp. lemon - pepper marinade, divided
6 (1 inch thick) center - cut pork chops
3 tbsp. butter
3 3/4 c. boiling water
4 beef bouillon cubes
1 1/2 c. uncooked rice
12 (1/2 inch thick) slices onion
6 (1/2 inch thick) slices tomato
6 med. size green peppers

Sprinkle Worcestershire sauce, 2 teaspoon salt and 1/2 teaspoon lemon - pepper marinade evenly on both sides of pork chops. Melt butter in large heavy skillet, brown chops on both sides. Transfer chops to large roasting pan, reserving pan drippings in skillet. Add water, bouillon cubes and rice to skillet. Cover and cook 8 minutes. Place 1 slice onion, 1 slice tomato, 1 slice onion on each pork chop. Sprinkle remaining salt and lemon - pepper marinade evenly on pork chops. Slice off tops of green peppers; remove and discard seeds. Place peppers around pork chops in roasting pan. Fill peppers evenly with partially cooked rice. Pour 2 tablespoons bouillon mixture into each pepper. Pour remaining mixture in bottom of pan. Cover with foil. Bake at 350 degrees for 1 hour. Serve hot. Yields 6 servings.