Precook rice 8 minutes at Full power in microwave with 1 cup water; let sit 5 minutes.
Mix well together the rice, diced tomatoes, chopped green pepper, chili powder, salt and pepper. Place in 12 x 8 x 2-inch baking dish.
Arrange pork chops over the mixture.
Sprinkle each pork chop with salt; top with an onion slice.
Cover tightly with foil.
Bake at 325\u00b0 for 1 1/4 hours. Remove foil and sprinkle Mozzarella cheese over pork chops.
Place green pepper ring and mushroom on top of each chop.
Bake 10 to 15 minutes longer.
Place cooked noodles in lightly greased individual casserole. Add onion, salt, pepper and sage to tomato juice.
Pour over noodles.
Brown pork chop on both sides.
Remove and place on top of noodle mixture.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Yields 1 serving.
Each serving contains approximately (Exchanges):
2 meat, 1 bread and 1 vegetable.
Place pork chops in bottom of size of Pyrex dish needed for amount of chops.
Top with slice of onion and green pepper strips on each pork chop.
Add stewed tomatoes, including celery, no juice.
Can bake uncovered at 350\u00b0 for 1 hour.
Combine the pork chop breading ingredients - flour, Parmesan cheese,
Brown pork chops over medium heat.
Arrange 2 cups potatoes in 2-quart casserole.
Season with salt and pepper.
Place 1/2 onion slices on top of potatoes.
Pour 1/2 can mushroom soup over this. Repeat procedure.
Place pork chops on top.
Cover and bake 1 hour at 350\u00b0 or until tender all the way through.
May double recipe for extra servings.
Place the cooked noodles in a small individual casserole.
Add grated onion, salt, pepper and sage to tomato juice.
Pour the tomato juice mixture over the noodles.
Place the browned pork chop on the noodles.
Cover the casserole and bake in a moderate oven for about 1/2 hour.
hallow 1-quart casserole dish.
Microwave at High for 20 seconds
Brown pork chops.
Place on top of rice in bottom of deep casserole.
Place thick slice of onion on each pork chop, then a slice of tomato and a slice of green pepper on each pork chop, then salt and pepper.
Pour the pork chop drippings over this, then pour the beef consomme mixed with a half can of water over all.
Cover with foil.
Bake at 350\u00b0 for 1 hour.
Place beans in bottom of casserole.
Place the pork chops on top.
Mix the mustard, brown sugar, catsup and put on each pork chop.
Place a slice of onion and a slice of lemon on each pork chop.
Stick a toothpick in the center to hold in place.
Put in oven and cook for 1 hour or until chops are tender.
This is a delicious dish.
Serves 6.
Brown pork chops on both sides in a skillet; set aside.
Place rice in greased casserole and place chops on top of rice.
On the top of each pork chop add pork chop drippings, onion slices, tomatoes and green pepper rings.
Season with salt and pepper. Pour tomato juice over all.
Sprinkle with basil.
Cover and bake at 350\u00b0 for 1 hour.
In a deep dish (casserole or baking), chop up onion; add green beans, carrots and sliced up potatoes.
Stir.
Add 1/4 cup milk and 1/2 can soup to the mixture.
Place pork chops on top of mixture; add rest of soup on top of each pork chop.
Put in oven for an hour at least until pork chops turn brown and are done (350\u00b0).
Place raw rice in bottom of casserole. Brown pork chops in hot skillet. Place pork chops on top of rice.
Arrange slices of tomato, onion and pepper rings on top of each pork chop.
Pour can of chicken broth over this. Bake in 375\u00b0 oven for about 1 hour.
Place raw rice in bottom of casserole.
Brown pork chops in skillet, then arrange on top of rice or remove chops from skillet. Put rice in bottom, then replace chops.
Place slice of onion, tomato and pepper ring on top of each pork chop.
Pour can of beef bouillon over this.
Cover casserole and bake in oven at 315\u00b0 for about an hour.
Add water if needed.
Brown pork chops.
Put in the bottom of a casserole dish.
Top each pork chop with a slice of onion and a green pepper ring. Cover with cooked rice.
Top with a can of tomato soup.
Spread evenly over the rice.
Cover tightly and bake for 1 hour at 350\u00b0. May want to uncover the last 10 to 15 minutes.
Place raw rice in bottom of casserole.
Brown pork chops in skillet, then arrange on top of rice.
Place slice of onion, pepper and tomato on top of each pork chop.
Pour beef bouillon over this.
Cover and bake in 375\u00b0 oven for about 1 hour.
Add water, if necessary.
Salt and pepper to taste.
Quickly brown pork chop on both sides and remove from heat. Peel and slice potatoes in casserole dish.
Peel and slice onions. Arrange pork chops on top of onions.
Pour mushroom soup over all.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Saut the onion in butter or margarine. Brown pork chops on both sides in separate pan. Layer sauteed onions, browned pork chops and onions in a 9 x 13 baking dish. In a small bowl, blend chili sauce, flour, salt, pepper and ginger ale. Pour mixture over pork chop/onion mixture. Bake at 350\u00b0 for 1 hour.
Place raw pork
chop
in heavy iron skillet or casserole and sprinkle with
salt
and
pepper.
Sprinkle
rice over top; layer of onion,
pepper rings and tomato.
Pour juice over all. Add Worcestershire sauce.
Cover
and bake 1 hour at 400\u00b0.
Fix as many as needed.
For a Family of Four:
Fry each pork chop until brown on both sides.
Place in deep baking dish.
Chop up the onion and spread in dish.
Drain all but 1 cup of peas; spread in dish.
Take last cup of peas; with the water and all, spread in dish.
Pour the tomato soup over the top.
Cook in oven until bubbling or chops are tender at 350\u00b0.
Sprinkle pork chops with flour, salt and pepper;
brown in fat.
Place chops in casserole dish.
On top of each pork chop place 1 slice onion and 1 tsp. rice.
Season with salt and pepper and sage.
Pour tomatoes over all.
Cover and bake at 350 degrees for 1 1/2 hours.