4 med. thick pork chops
1 box long grain wild rice
1 can chicken broth
Pinch of thyme
1 lg. onion
2 ripe tomatoes
1/2 green pepper
2 tbsp. fat

Brown pork chops, salt and pepper. Save the 2 tablespoons fat from cooking pork chops. Grease baking dish and cover with rice. Lay pork chops on rice. On each chop put slices of onion, half tomato and green pepper.

Pour can of broth over above and 2 tablespoons fat. Bake at 350 degrees for approximately 1 hour.

Canned tomatoes can be used without using juice.