4 thick pork chops
2 tomatoes, wedged
1 lg. onion
1 green pepper, chopped
1 c. chicken broth
2/3 c. raw rice
1/4 tsp. sage
1/4 tsp. thyme
1/2 c. white wine

Brown chops on both sides. Place in buttered casserole dish. Arrange sliced tomatoes, onions, green pepper over chops and season with salt, pepper, sage and thyme. Heat broth and wine in separate pan. Add rice to casserole. Pour heated wine, broth over chops. Cover casserole and bake in 350 degree oven for 45 minutes or until liquid is gone and rice is tender.