PORK CHOP CASSEROLE

Brown:

                        6 trimmed pork chops in

                        1 Tbsp. oil

Remove, and to dripings add:

                        1/ 2 C. finely chopped green pepper

                        2 ribs celery, diced

            Saute until light cream color, not brown

Add:                1/ 2 C dry rice, stir to slightly brown

Add:                1 1/ 2 C. chicken broth

Cover and cook 15 minutes.

Add:

                        salt and pepper

                        1 tsp. dry thyme

Pour into a casserole and lay chops on top.

Bake at 350 for 1 hour.

Place 1 pineapple ring with 3 cloves on top of each chop.  Sprinkle each with a few tsp. of pineapple juice and a little brown sugar.  Bake 15 minutes longer and serve.