Oven-Baked Pork Chops
1-1/4 inch thick) pork loin or rib chops
1 cup (2 stalks) sliced celery
1 cups uncooked long grain rice
1 med. onion, sliced
3 cups water
4 teaspoons instant chicken bouillon
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
1 med. green pepper, cut into 6 rings
Heat oven to 350 degrees.
In 10 inch skillet, brown pork chops over medium heat.
In 13 x 9 inch baking pan, stir together celery and uncooked rice. Place onion slices over rice; top with pork chops. In 2 quart saucepan, bring water to a full boil. Add remaining ingredients, except green pepper. Stir to dissolve; pour over pork chops. Cover with aluminum foil.
Bake for 60 to 70 minutes or until rice is cooked and pork chops are fork tender. Remove foil; top pork chops with green pepper rings. Continue baking for 10 to 15 minutes or until green pepper is crisply tender.