4 pork chops
1 c. rice
2 c. water
1 tbsp. butter
1 tsp. salt
1/2 c. chopped onion
1 c. green pepper, diced
1 c. celery
2 cans tomato soup
Salt & pepper

Combine rice, water, butter and salt in a 2 quart pan. Bring to rolling boil, stir, lower heat to simmer and cook for 14 minutes. Season, flour chops and brown. Place the browned chops in casserole.

In moistened custard cup or 1/2 cup measure. Make mounds of rice and place on each chop. Saute onion, green pepper and celery in butter for a few minutes. Sprinkle over rice mounds. Pour undiluted tomato soup over mounds and chops, reserving 1/2 can. Stir in 1/3 cup water and pour around chops. Bake at 350 degrees for 1-1 1/2 hours until chops are done. Uncover last 15 minutes.