Pork Chops and Rice

4 pork chops, ¾ inch thick (or 4 chicken breast halves)
1 tbsp vegetable oil
1 cup long grain rice
2 cups water
4 thick slices onion
4 thick green pepper rings
4 thick slices tomato
salt & pepper to taste

Preheat oven to 350º. Heat oil in a large skillet. Brown the pork chops, turning once, 3-4 minutes per side. Remove chops from pan, set aside. Add rice & water to the skillet. Bring to a boil, stirring to scrape up brown bits. Pour rice & water into deep dish baker or casserole dish. Place chops on top of rice. Top each chop with slice of onion, tomato & green pepper. Sprinkle salt & pepper over all. Cover and bake 40 – 45 minutes until rice has absorbed water & chops are tender. Serves 4.

Laura