Never-Fail Pork Chop Casserole

• 4 pork chops
• 6 Tbsp. raw rice (not "Minute" or "instant")
• 1 to 2 raw tomatoes, sliced
• 1 green pepper, raw, sliced
• 1 medium onion, raw, sliced
• 10 oz. canned bouillon or 1 cube (chicken or vegetable)
• thyme
• marjoram
• salt and pepper

1. Put rice in bottom of 2-quart greased casserole.
2. In frypan, brown the chops and then put them on the rice.
3. Don't wash pan yet.
4. Lay tomato, onion and green pepper slices on the pork chops. Open the bouillon can or put the bouillon cube into the frypan with 10 ounces water and simmer to make bouillon with drippings. Put a pinch of thyme, marjoram, salt and pepper on the chops.
5. At this point you can refrigerate the casserole and bouillon until ready to bake.
6. At baking time, pour bouillon on chops, cover and bake 1 hour at 350u0b0.

pork chops, rice, tomatoes, green pepper, onion, bouillon, thyme, marjoram, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212525 (may not work)