Pork Chop And Rice Casserole

• 6 pork chops
• 2 onions
• 2 1/2 c. hot water
• 1 can condensed tomato soup
• 1/4 c. diced celery
• 1/2 green pepper, chopped
• 2 Tbsp. chopped or dried parsley
• 3/4 c. raw rice
• 1/3 tsp. pepper
• 1/2 bay leaf (optional)

1. Season pork chops well on both sides with salt and pepper. Brown in skillet, using as little oil as possible.
2. Remove chops. Drain fat but leave 1 tablespoon fat.
3. Slice in onions and brown lightly in the fat.
4. Add hot water and soup, diced celery, chopped green pepper, parsley and raw rice.
5. Add a little more salt and pepper and bay leaf, if desired.
6. Mix well.
7. Pour over browned chops in a casserole dish.
8. Cover.
9. Bake 1 1/4 hours at 350u0b0 or until the meat and rice are tender.
10. Add additional hot water, if needed.
11. Serves 6.

pork chops, onions, water, tomato soup, celery, green pepper, parsley, rice, pepper, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494983 (may not work)