Porkchops 2 Tbs uncooked rice per chop 1 slice onion 1 slice green pepper 1 can whole tomatoes
Brown porkchops (flour first). In a casserole dish, put 2 Tbs rice on each one (do not use minute rice) then a slice of onion and a slice of pepper. Pour the can of whole tomatoes over the top. Bake with a cover, for 1 hour at 350º. Be sure and keep rice covered with the tomato liquid.
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