Pork Chops Creole - cooking recipe

Ingredients

4 pork chops (1-inch thick)
2 Tbsp. oleo
3 c. boiling water
6 bouillon cubes
1 c. rice, regular
1/4 tsp. marjoram
1 1/2 tsp. salt
1/8 tsp. pepper
4 thick slices onion
4 thick slices tomato
4 thick slices green pepper

Preparation

Brown chops on both sides in oleo.
Remove from pan.
Pour water in pan and add bouillon.
Stir until dissolved.
Add rice and seasonings.
Pour all into an ovenproof casserole.
Place chops on top of rice.
Top each chop with a slice of onion, tomato and green pepper.
Cover and cook until done, about 1 1/2 hours at 350\u00b0. Makes 4 servings.