4 bone-in pork chops
1/4 t. salt and pepper
2 Tbls. canola oil
2 t. chicken bouillon granules
4 t. Worcestershire sauce
1 c. uncooked long grain rice (we use brown)
4 Tbls. chopped onion
4 Tbls. chopped green pepper
2 c. hot water
1 t. ground cumin
Sprinkle pork chops with salt and pepper.
In a small ovenproof skillet, brown chops in oil 2-3 minutes on each side. Remove and keep warm.
Dissolve bouillon in water; pour into skillet and stir to loosen the browned bits. Stir in the rice, onion, green pepper, Worcestershire sauce and cumin.
Transfer to a baking dish. Place chops over rice.
Cover and bake at 350 degrees for 25 minutes or until meat juices run clear and rice is tender.
Let stand for 5 minutes before serving.