4 pork chops, not thin cut
3/4 c. rice
1 tomato, sliced
1 bell pepper, sliced into rings
1 onion, sliced into rings
1 can beef bouillon (not beef broth)

Brown pork chops in skillet (salt and pepper to taste). Remove from heat. Place raw rice in bottom of casserole dish and arrange pork chops on top. Place slice of onion, tomato and pepper ring on top of each pork chop; then pour beef bouillon over this. Cover and bake in oven at 375 degrees for about 1 hour. Add water if needed. Serves 4.