Use red or yellow peppers for color and variety.
4 pork chops
salt and pepper to taste
2 T. oil
1 c. long-cooking rice, uncooked
1 tomato, sliced
1 green pepper, sliced
1 onion, sliced
10-oz. can beef consommé
Sprinkle pork chops on both sides with salt and pepper. Heat oil in a skillet; cook chops on both sides until golden. Set aside. Sprinkle rice in a lightly greased 11"x7" baking pan. Arrange pork chops on top of rice. Place tomato, green pepper and onion slices on top of each pork chop. Pour consommé over all; cover. Bake at 350 degrees for 1-1/2 hours, or until pork chops are tender and rice has absorbed all the liquid. Makes 4 servings.
When it’s time to jazz up dinner with some new recipes, host a recipe swap party! Invite friends to bring a favorite casserole along with enough recipe cards for each guest. While everyone is enjoying the potluck of scrumptious food, collect the recipe cards, staple together and hand out before everyone goes home.