4 pork chops
2 tbsp. shortening
1 tsp. salt
1 c. rice
1 bouillon cube
1 1/2 c. water
1/4 tsp. pepper
1/4 c. chopped green pepper
1/2 c. chopped onion

Brown pork chops in shortening, remove from skillet, season with salt and set aside. Pour rice into skillet drippings; brown lightly, stirring constantly. Dissolve bouillon cube in water and stir into rice. Add remaining ingredients, then pour into casserole. Place chops on top and cover. Bake at 350 degrees for 1 hour. Yield 4 servings.