Pork Chops & Rice

Last week my coworker Jennifer blogged about cooking meals that last all week. While this one may not last all week at these quantities, it could easily be increased to meet her strict requirements:) This is a Rider family favorite and often requested for birthday meals. It is the one and only recipe I have the calls for marjoram. It is soooooo good.

Pork Chops & Rice
4 pork chops (I like the thin ones)
12 T raw white rice
22 oz. can chicken broth
1/4 t marjoram
1/4 t thyme
1 large onion
1 large tomato
1 green pepper
salt, pepper
2 T fat (I sometimes use olive oil)

Brown chops in fat. Put rice on bottom of greased casserole dish. Slice veggies into thick rings. Lay the cooked pork chops on the rice, and top each with a slice of onion, tomato and green pepper. Salt and pepper as you go. Pour broth over, and add marjoram and thyme. Cover, cook at 350 for 1 or 1 1/2 hours depending on your oven.