Pork Chops New Orleans

• 4 thick pork chops
• 2 large tomatoes or 1 can stewed tomatoes
• 1 large onion, sliced thin
• 1 green pepper, chopped or sliced thin
• 1/4 tsp. thyme
• 1/4 tsp. sage
• salt and pepper
• 2/3 c. raw rice
• 1 c. chicken broth or bouillon cube
• 1/2 c. white wine (a drop extra is good)

1. Brown chops on both sides and place in buttered casserole. Arrange tomatoes, onion and green pepper on top of chops.
2. Heat broth and wine together in separate pan; add thyme, sage, salt and pepper to broth after heating.
3. Sprinkle raw rice over casserole and pour hot broth over all; mix (might add a little extra rice and broth).
4. Cover and bake at 350u0b0 for 45 minutes to 1 hour; be sure rice is thoroughly cooked.
5. Liquid will be absorbed.

pork chops, tomatoes, onion, green pepper, thyme, sage, salt, rice, chicken broth, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459050 (may not work)