Savory Pork Chops and Rice

Makes 6 servings

• 1 1/2 teaspoons garlic salt
• 1/4 teaspoon black pepper
• 6 pork chops (about 3/4 inch thick), trimmed
• 2 tablespoons vegetable oil
• 1 1/2 cups onions chopped
• 1 1/4 cups quick cooking brown rice raw
• 1 cup celery sliced
• 2 teaspoons poultry seasoning
• 1 1/4 cups water
• 1/2 cup white wine (or chicken broth)
• 2 teaspoons chicken bouillon

Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side.

Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed.

Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender.