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Spanish-Style Pork Chop Bake

6 slices bacon
6 pork chops, 1/2 inch thick
1 cup uncooked white rice
1 can tomato soup
2 1/2 cups tomato juice
1 cup water
1/4 cup diced green pepper
1 small onion, diced
1 teaspoon salt
1/4 teaspoon pepper

Brown bacon until crisp; remove. Drain all but 1 tablespoon fat
from pan and brown pork chops on both sides; set aside. In a
greased 13x9x2 inch pan, combine and mix thoroughly the rice, soup,
juice, water, green pepper, diced onion and crumbled bacon. Cover
tightly with foil and bake in a moderate oven (350 degrees) for 30
minutes. Remove; arrange pork chops on rice mixture, sprinkle with
salt and pepper and bake an additional 30-40 minutes or until rice
is tender.

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