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Pork Chop and Rice Casserole

6 to 8 pork chops
3/4 c. long grain rice
1 tomato, sliced
1 onion, sliced
1 green pepper, sliced
1 can beef consommé soup

Pour rice in bottom of casserole dish. Layer slices of tomato, onion and green pepper evenly over rice. Layer pork chops over vegetables. Pour beef consommé over entire casserole. Cover dish with foil and place in refrigerator to marinate at least 1 hour. Bake in 400 degree oven for 45 minutes, covered. Remove cover and bake 15 minutes longer to brown pork chops.

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