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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)