Recipe by Janice Larson, as reported by Helen Dollaghan in the Nov. 5, 1972, edition of The Denver Post. Serves 4.
Ingredients
4 pork chops, cut 3/4-inch thick
Salt and pepper to taste
1 cup (about) uncooked, regular rice
4 medium slices onion
4 medium slices tomato
4 medium slices green pepper, cut in rings
1 can (15-16 ounces) stewed tomatoes (whole)
Directions
Place chops in close-fitting pan under broiler. Broil close to source of heat, just until brown on both sides. Drain off grease. Season with salt and pepper. Press about 1/4 cup of rice on top of each chop. Put an onion ring on top of rice. Top onion with tomato slice, then green pepper ring. Spoon stewed tomatoes around chops. Bake, tightly covered, in oven preheated to 350 degrees about 2 hours or until rice is done. Carefully baste chops occasionally without disturbing topping with pan drippings. If drippings become too dry, add a small amount of tomato juice or water. To serve, carefully spoon drippings remaining in pan over top of chops.
