Pork Chop Meal in One
 
By: Donna High

Boneless pork chops about 3/4 inch thick. (I have cut my own from a boneless pork loin that Kroger has on sale often.)

Prepare enough MINUTE rice for the number of servings needed following directions on the box.

For each chop you'll need: the cooked rice, one slice of a large onion, one slice of large tomato, & 1/2 large green pepper cut crosswise to make a ring. I usually trim a little off the bottom side of the pepper to make it sit flat on the pork chop.

Sprinkle salt and pepper on both sides of the chops.

Put a SMALL amount of vegetable oil in an electric skillet and quickly brown both sides of the pork chops. Put the onion, then tomato, then the pepper ring on top of each chop. Fill the pepper ring with rice, top with a pat of butter, and sprinkle with pepper. Put the lid on the skillet, turn the temperature down to about 200-220 degrees. I let it cook for about 1 and 1/2 hours just barely simmering. You can hear it simmering & sometimes I turn it down even more to about 190 degrees.