4 thick loin chops, trim fat
2/3 c. wild rice, uncooked
1 can tomato soup
1 soup can water
1 clove garlic
2 tbsp. bacon fat
1 green pepper, chopped
1 med. onion, chopped

Brown chops in skillet. Place chops in greased baking dish. Wash rice and boil for 20 minutes. Meanwhile, brown garlic in chop fat remaining in skillet. Add to rice. Add green pepper and onion to rice. Pile rice high on each chop. Thin soup with water and pour over chops. Cover tightly and bake at 350 degrees for 90 minutes. Baste several times during cooking. Add water if necessary.