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Pork Chops & Rice

6 boneless pork chops
1 cup of rice
2 1/2 cups of water
1 tablespoon of chicken bouillon granules
1 small onion, chopped
1 stalk celery, chopped
1 tablespoon of green pepper, optional
salt and pepper to taste




Dredge the pork chops in light coating of flour. Brown quickly in 2 tablespoons of salad  oil. Grease a 3 quart baking dish. Mix rice, bouillon, onion, celery and green pepper and pour into dish. Add salt and pepper. Layer pork chops on top of rice. Pour water over it all and bake at 350ºF. until all liquid is absorbed.

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