Rice and Pork Chops

Ingredients

6 lean pork chops
1/4 cup seasoned flour
2 tablespoons Roberts Margarine
6 slices onion
6 slices green pepper
1 cup uncooked rice
1 teaspoon salt
1 can (28 ounce) stewed tomatoes

Preparation

Dredge chops in seasoned flour; brown quickly in margarine. Place chops in a 9 x 13 x 2 inch baking dish. Place a slice of onion and green pepper on each chop. Top with uncooked rice and sprinkle with salt. Pour tomatoes over all; add water to cover. Bake, covered, at 325° for 1 hour. If a drier rice is desired, cover may be removed during the last 15 minutes of baking time.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.