6 shoulder pork chops, 1/2 inch thick
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. flour
1 c. uncooked white rice
1 green pepper, slice in 6 circles
1 env. brown onion soup mix
6 lemon slices
Chili sauce

Trim all fat from chops. Dredge chops in salt, pepper, and flour mixture. Brown in hot oil (don't burn). Wash rice; place in 9 x 13 inch baking dish. Mix brown onion soup in skillet (pour off oil left in pan) and 2 1/2 cups water. Bring mix to a boil; pour over rice evenly. Place chops on top of rice. Place pepper on top of each chop. In each pepper ring, put a teaspoon of chili sauce. Cover with foil. Bake 1 1/2 hours at 350 degrees. When serving, garnish with lemon slices.