4 pork chops, 2-inch thick
8 tablespoons wild rice
1 green bell pepper
1 large onion
1 fresh ripe tomato
1 can beef bouillon
½ cup white wine
season as desired

Brown pork chops. 

1. Place in casserole. 

2. Place one slice of green pepper, tomato, and on top of each pork chop. 

3. Rinse wild rice in ice water, drain in colander. 

4. Pour wild rice in bowl; pour 1 cup of boiling water over rice. 

5. Let it stand for 5 to 10 minutes. 

6. Remove rice from bowl and place in casserole. 

7. Pour remaining rice water and beef bouillon and bring to a boil. 

8. Turn off heat and add wine.

9. Pour into casserole. 

10. Cover casserole. 

11. Place in 300° F. oven for 1½ to 2 hours.

Serve hot.