6 pork chops, 1" thick
Salt & pepper
2 onions, chopped
1 clove garlic, pureed
1 (No. 303) can tomatoes
1/4 c. sliced green onions
1/4 c. thinly sliced celery
1/2 c. chopped green pepper
3/4 c. raw rice
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/4 tsp. crumbled thyme
1/4 tsp. marjoram
1/2 c. water

Trim excess fat from chops and use a small quantity to grease a large heavy skillet. Season chops on both sides with salt and pepper. Add to skillet and brown slowly and well on both sides. Transfer chops to a large casserole or baking dish. Drain off all but 2 tablespoons of drippings. Add chopped onions and pureed garlic and saute until onion is soft. Add the canned tomatoes, breaking up the large pieces with a spoon, green onion, celery, green pepper, rice, salt, pepper, bay leaf, thyme and marjoram.

Mix well and spoon over the chops in the baking dish. Pour on 1/2 cup water, cover tightly and bake until meat and rice are tender. If rice on top seems a little dry add more water and bake a little longer. Bake 1 hour at 400 degrees.