6 pork chops
1/2 tsp. garlic salt
1/4 tsp. pepper
1 tbsp. vegetable oil
1 1/2 c. hot water
1 1/4 c. rice
1/2 c. chopped celery
1/2 c. chopped onion
2 tbsp. parsley flakes
2 tsp. beef bouillon or cubes
1 c. barbecue sauce mixed with 1/4 c. water

Trim excess fat from pork chops and slash edges to prevent curling. Sprinkle chops with garlic salt, and pepper. In a large skillet brown chops over medium heat in oil about 5 minutes each side.

Meanwhile in a 13 x 9 inch baking dish stir hot water, rice, celery, onion, parsley and bouillon. Arrange browned chops on top, spreading evenly. Cover tightly with foil and bake 1 1/4 hours at 350 degrees. Serves 6.