4 med.-thick lamb or pork chops
1 c. raw rice
1 can consumme or broth or bouillon (chicken is best)
1 pinch marjoram
1 pinch thyme
1 Lg. onion
2 ripe tomatoes
1/2 green pepper, cut in rings
2 Tbl fat
Brown the pork chops in the fat in a pan. While they’re browning, put the rice in the bottom of a greased casserole dish, and then slice the vegetables. Next, lay the chops on the rice and top each one with slices of onion, tomato and green pepper, salting and peppering a bit as you go. Pour consumme in, add the marjoram and thyme, and let it fend for itself in a 350°F oven for an hour.
*Peg Bracker I Hate To CookBook*
Small changes that Mom made to this:
Season the chops while they are browning. Put the marjoram and thyme directly onto the rice. Used 2 cups or low sodium chicken bouillon from cubes or packages.
Layer as follows:
Usually use one slice onion, one slice green pepper, and as many tomatoes as can get away with on each chop!!!