Pork Chops and Rice

4 medium-thick pork chops
Salt to taste
Pepper to taste
1 (16-ounce) package long grain and wild rice
1 large onion, sliced
2 tomatoes, sliced
1/2 green bell pepper, sliced
1 (10-ounce) can chicken broth
1/8 teaspoon thyme

Season the pork chops with salt and pepper. Brown in a skillet on both sides; drain, reserving 2 tablespoons of the pan drippings. Place the rice in a greased baking dish.
Layer the pork chops, onion, tomaotes and bell pepper over the top the rice.

Pour the chicken broth over the layers and sprinkle with thyme. Add the reserved pan drippings. Bake at 350 degrees for 1 hour. You may substitute drained canned tomatoes for the fresh tomatoes.

Yield: 4 servings