Pork Chops and Rice

As adapted from Grandma's Touch -by Irene Hrechuk and Verna Zasada

1T vegetable oil
6 pork chops
1 med onion, chopped
1/2 chopped green pepper
1 cup raw rice
1/2 tsp salt
1/4 pepper
2 cups beef broth
1T worcestershire sauce
2 tomatoes, sliced

In a skillet, heat oil, brown pork chops.  Place 3 in the bottom of a 2L overproof casserole. Set the other 3 pork chops aside.  Saute inion and peppers in pork chop drippings.  Place raw rice on top of pork chops in casserole.  Place onion and pepper on top of the rice.  Sprinkle with salt and pepper. Cover with the remaining 3 chops.  Combine broth and worcestershire.  Pour over chops and rice in casserole. Place tomato slices on top. Bake covered at 350F for 1 hour or until rice is tender.

My husband thought this dish wasn't too bad - although a bit bland. Miss Almost-Vegetarian devoured the rice without touching the meat.  I thought the pork chop was good but wasn't a fan of the beef flavored rice.  Mr Picky loved the "chicken" as he called it but wanted to add soy sauce to the rice since he was "not a fan" of the original taste.  I'd try this again with chicken broth for a tastier rice and maybe add a few spices for kick.