4 pork chops, 1 1/2 inches thick
Salt
Black pepper, freshly ground
1 tbsp. butter
2 tbsp. rice, long grain, white
2 tbsp. wild rice
4 slices tomato, peeled
4 slices green bell pepper
4 slices Bermuda onion
1 c. broth, chicken or beef, fresh or canned
1 tbsp. parsley, fresh, chopped
1 tbsp. chives, finely chopped
1/2 bay leaf
4 slices bacon, optional

Preheat oven to 350 degrees. Sprinkle the pork chops with salt and pepper. Brown on both sides in butter and transfer to a baking dish. Mix the two uncooked rices and spoon 1 tablespoon of rice mixture on top of each pork chop.

Top each pork chop with a slice of tomato, green pepper, and onion. Sprinkle each with salt and pepper. Pour the broth around pork chops and sprinkle with parsley and chives. Add the bay leaf and bake in oven for 1 hour. Serves: 4. (Prep and Cooking Time: 1 hour 20-30 minutes)

When using bacon, bake chops for 45 minutes, top with bacon and continue to cook for 15 more minutes.