4 thick pork chops
2 env. instant chicken broth
1 c. uncooked long grain rice
1 lg. tomato, peeled and chopped
1 tbsp. paprika
Salt and pepper to taste
2 c. boiling water
3 green onions, sliced
1/2 green pepper, chopped

Season pork chops to taste with salt and pepper. Brown well on both sides; put in shallow baking dish.

Stir instant chicken broth into boiling water; pour over chops. Add rice, onion, tomato and green pepper. Sprinkle with salt and paprika. Cover tightly with a lid or foil (seal well). Bake at 350 degrees F. for 1 hour. Makes 4 servings (1 pork chop and 2/3 cup rice each).