4 medium thick pork chops (or 4 pieces of chicken)
2 Tablespoons fat
6 Tablespoon raw rice
1 can consommé or broth
1 (tiny) pinch marjoram
1 (tiny) pinch thyme
1 large onion
2 ripe tomatoes
1/2 green pepper, cut in rings
Brown chops (or chicken) in fat in skillet.
While they are browning, put rice in bottom of greased casserole and slice vegetables.
Lay meat on rice, and top each with slices of onion, tomato, and green pepper, salting and peppering as you go.
Pour in consomme, add marjoram and thyme.
Cover and cook at 350ºF for 1 hour.