Pork Chops New Orleans

Ingredients

• 4 thick pork chops
• 2 large tomatoes or 1 can stewed tomatoes
• 1 large onion sliced thin
• 1 green pepper chopped or sliced thin
• 14 tsp thyme
• 14 tsp sage
• salt and pepper
• 23 c raw rice
• 1 c chicken broth or bouillon cube
• 12 c white wine a drop extra is good

Directions

1. Brown chops on both sides and place in buttered casserole Arrange tomatoes onion and green pepper on top of chops
2. Heat broth and wine together in separate pan add thyme sage salt and pepper to broth after heating
3. Sprinkle raw rice over casserole and pour hot broth over all mix might add a little extra rice and broth
4. Cover and bake at 350 for 45 minutes to 1 hour be sure rice is thoroughly cooked
5. Liquid will be absorbed