5-6 pork chops
season all (or seasoning to your taste)
worcestershire sauce
1 can cream of chicken soup
4 oz tomatoe sauce (1/2 of an 8 oz can)
1 beef bouillon cube
2 cups boiling water
3/4 cup uncooked rice
In large skillet brown the pork chops, covering them with Season-All to taste and Worcestershire sauce (I use the tines of a fork to pierce the chops so the sauce soaks through).
While chops are browning, dissolve the beef cube in the boiling water. In a bowl, mix with the remaining ingredients.
Remove chops from the skillet and set aside. Turn the heat down to low. Pour the rice mixture into the skillet; place the chops on top.
Cover the skillet with a lid, immer on low heat 45 minutes, or until done.
During the cooking, add water as needed to keep the mixture from drying out. When the rice is done and the chops are tender, serve.
