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4 thick center cut or butterflied pork chops
marjoram
thyme
salt and pepper -- to taste
8 tablespoons uncooked rice -- (1/2 cup)
1 can beef consommé -- (10 1/2-ounce)
1/2 bell pepper -- sliced
1/2 tomato -- sliced
1/2 onion -- sliced
Sprinkle pork chops with marjoram, thyme, and salt and pepper to taste. Place rice in a large casserole dish. Top with pork chops and cover with consommé. Layer vegetables over pork and cover. Bake at 350 degrees for 1 hour.
Serves 4.
marjoram
thyme
salt and pepper -- to taste
8 tablespoons uncooked rice -- (1/2 cup)
1 can beef consommé -- (10 1/2-ounce)
1/2 bell pepper -- sliced
1/2 tomato -- sliced
1/2 onion -- sliced
Sprinkle pork chops with marjoram, thyme, and salt and pepper to taste. Place rice in a large casserole dish. Top with pork chops and cover with consommé. Layer vegetables over pork and cover. Bake at 350 degrees for 1 hour.
Serves 4.
