Pork Chops. Or Chicken.

This is another one of those things without a name. Mostly, we just refer to it as "Pork Chops". Unless we make it with chicken, in which case we refer to it as "Pork Chops, Only With Chicken".

You will need:

Pork Chops. Or Chicken. Doesn't matter if it's bone in or not, or if you use chicken, what part(s) you use, as long as it's not something weird like feet or feathers, although boneless breasts are easiest to work with.
An onion. I like 1015's, or yellow onions if 1015's aren't in season, but you can use whatever floats your boat.
A bell pepper
A tomato
A cup of uncooked rice
A can of chicken broth
A baking dish
Aluminum foil, if the baking dish doesn't have a cover.

Dump the rice in the baking dish and spread it around evenly. Well, as evenly as you can without going to any trouble. If you want to feed more people, use more rice, but make sure you keep track of how much more rice you use. That information will come in handy later.

Lay the pork chops over the rice. Unless you are using chicken, in which case lay the chicken over the rice and ignore what I said about the pork chops.

On each piece of meat, place the following, in this order: A slice of onion, a slice of tomato, and a slice of bell pepper. This is easier if you slice the onion, tomato, and bell pepper. Take the skin off the onion. Take the middle out of the bell pepper. Appreciate the tomato for it's all-over wholesome goodness.

Pour the chicken broth over everything. If you added extra rice, add an equal amount of water. Let's do the math: If you added 1/2 cup of rice, pour 1/2 cup of water over everything. If you didn't add any extra rice, don't add any water.

Cover and bake at 375 for about 30 minutes, until the rice is done.
Back to Leftovers