6 lean pork chops
2 tbsp. vegetable oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 tsp. thyme
1 c. uncooked rice
2 c. chicken or beef broth
Salt and pepper to taste

Salt and pepper meat; brown chops on each side in oil. Remove from skillet. Drain off excess fat. Add onion, celery and green peppers and rice to skillet. Stir to loosen brown particles of meat. Cook until vegetables are tender and rice is golden. Stir in thyme and broth.

Pour all in baking dish; place chops on top of rice mixture. Cover and bake 30 minutes until rice is tender and liquid absorbed. Serves 6.