Description Edit

Here is a colorful and delicious dish that is easy to prepare and a meal in itself. Serve for a festive dinner with a molded apricot and pineapple salad, hot biscuits, and a tart apple pie for dessert. These are moist and tender and delicious!

Ingredients Edit

Directions Edit

  1. Sprinkle chops on both sides, using 1¼ teaspoon of the salt and ¼ teaspoon of the lemon pepper.
  2. In heavy skillet, brown chops in butter over medium-high heat.
  3. Remove to platter.
  4. Add dissolved bouillon cubes and Worcestershire sauce, scraping skillet to loosen pan drippings.
  5. Stir in rice.
  6. Cook rice in bouillon mixture according to package directions for half the time required. No additional salt is needed.
  7. Place partially cooked rice and liquid in bottom of oiled baking dish.
  8. Arrange chops on top.
  9. Over each chop place 1 slice each of tomato, onion and green pepper.
  10. Sprinkle with remaining salt and lemon pepper.
  11. Cover tightly with foil.
  12. Bake at 350°F for 1 hour or until chops are easily pierced with a fork.
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