6 pork chops
3/4 c. uncooked rice
1 lg. onion
2 lg. tomatoes or 2 c. canned tomatoes
1 green pepper
2 c. beef bouillon or tomato juice
1/8 tsp. thyme, optional
1/8 tsp. marjoram, optional

Brown pork chops in skillet. Add salt to taste. Place pork chops on top of rice in bottom of a fairly deep casserole or pan. Put a thick slice of onion and a slice of raw tomato or 1/3 cup canned tomatoes and a ring of green pepper on each chop.

Pour tomato juice or bouillon into skillet in which pork chops were browned. Add thyme and marjoram. Pour liquid over chops. Cover casserole and bake at 350 degrees for 1 hour.