4 thick porks chops
2 tomatoes, sliced
1 lg. onion, sliced
1 green pepper, chopped
1/4 tsp. thyme
1/4 tsp. sage
2/3 c. raw rice
1 c. chicken broth (made with bouillon cube)
1/2 c. white wine

Brown chops on both sides in a skillet and place in greased casserole. Arrange sliced tomatoes, onion and green pepper on top of chops and season with salt, pepper, thyme, and sage. Heat broth and wine together in a separate pan; sprinkle raw rice into casserole and pour the hot wine and broth over it. Cover the casserole and bake at 350 degrees for 3/4 hour or until liquid is gone and rice is tender. Serves 2-4.