Ingredients for 4 servings:
1. 6 pork chops, bone-in (3/4 inch)
2. salt and pepper, to taste
3. 3 tablespoons vegetable oil
4. 2 green bell peppers
5. 1 (15 ounce) can tomato sauce
6. 1 (15 ounce) can Italian-style stewed tomatoes, undrained
7. 1 cup water
8. 1/2 onion, chopped
9. 3 teaspoons italian seasoning
10. 1 teaspoon salt
11. 1 teaspoon pepper
12. 1 garlic clove, minced
13. 2 tablespoons Worcestershire sauce
14. 1/2 cup brown rice, uncooked

Directions:
1. Sprinkle pork chops with a little salt and pepper.
2. Brown chops on both sides in oil in skillet over medium heat.
3. Remove chops from skillet; drain and set aside.
4. Cut the top off of 1 bell pepper; remove the seeds.
5. Cut six 1/4 -inch thick rings from the other bell pepper; set aside.
6. Seed and chop remaining bell pepper.
7. Combine chopped green pepper, tomato sauce, stewed tomatoes, water, onion, Italian seasoning, salt, pepper, garlic, and Worcestershire sauce in a large bowl and mix well.
8. Spread rice evenly in a lightly greased 9×13 inch baking pan.
9. Slowly pour tomato mixture over rice.
10. Arrange pork chops over the rice mixture.
11. Top each pork chop with a pepper ring.
12. Bake uncovered at 350 degrees Fahrenheit for 1 hour or until rice is tender.