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Ingredients

2 tablespoons vegetable oil 4 (1/2 inch thick) pork chops 1 cup white rice 1 large tomato, thinly sliced 1 green bell pepper, cut into thin strips 1 onion, cut into rings ½ teaspoon dried marjoram ½ teaspoon dried thyme salt and pepper to taste 2 (10.5 ounce) cans beef consomme

Nutrition Info

465.3 calories carbohydrate: 47.7 g cholesterol: 44.9 mg fat: 17.8 g fiber: 2.7 g protein: 27.3 g saturatedFat: 5.1 g servingSize: - sodium: 813.5 mg sugar: 5.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops until browned on each side, about 3 minutes per side.
Pour rice into prepared baking dish. Layer half the tomato slices, bell pepper strips, and onion slices onto rice. Top with 2 pork chops. Add remaining tomatoes, peppers, and onions in layers, top with remaining 2 chops. Sprinkle with marjoram, thyme, salt, and black pepper to taste. Pour consomme into the baking dish, cover.
Bake in preheated oven until rice and vegetables are tender and pork is cooked through, about 1 hour and 45 minutes.

4 pork chops

I have enjoyed this recipe for many years. It's very simple and full of flavor.