Baked Pork Chops and Rice

Preheat the oven to 350 degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9×13 casserole dish. Season the pork chops with the salt and arrange them on top of the rice. Pour the broth and water over the chops. Spread the onion rings and green peppers over the chops and sprinkle with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender.

Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to the oven (dependent on the climate). I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes. Total time was 1 hour and the pork chops and rice were both perfect.

Serve the pork chops on a bed of the rice.