Ingredients

4 to 6 pork chops, boned
2/3 C. uncooked rice
1 C. beef bouillon
1/2 C. chopped onion
1 small can corn, drained
1 can stewed tomatoes
1 small box mexican velveeta(hot)
buttered casserole (2 1/2-quart.)

Cooking Instructions

Preheat oven to 350 degrees. In buttered casserole mix all ingredients except the pork chops. Cut up the tomatoes first. Brown pork chops in a skillet. Salt and pepper lightly. Place chops on top of the rice mixture. Cover; bake 1 to 1 1/2 hours (depends on thickness of pork chops) until chops are tender. Cut Mexican Velveeta. Take chops off rice mixture. Put a layer of the cheese on the rice, then replace the chops. Put a second layer of the cheese on the chops. Cover and put in oven until cheese is melted. Serve.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)