4 to 6 pork chops
1/2 c. celery, chopped
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 c. uncooked rice
2 1/2 c. water
2 chicken bouillon cubes
Salt & pepper
Pinch of thyme

Brown pork chops; season, set aside. In the same pan saute celery, onions and peppers. Add rice and mix until browned. Add water and bouillon cubes; cook until dissolved. Season with salt, pepper and thyme. Put mixture in casserole dish and cover with pork chops. Bake at 325 degrees, covered, for 1 hour.

If desired, place pineapple rings and juice on top; cook an extra 10 minutes before serving.