Pork Chops Over Rice

8 boneless pork chops
1 tablespoon oil
1 cup long-grain rice (raw)
1 can chicken broth (14-1/2 oz.)
1/2 cup water
1 small onion, chopped
1 package frozen peas (10-oz.)
1/2 teaspoon salt
1/2 teaspoon dried thyme

In a large skillet over medium heat, brown pork chops in oil;
remove.
Drain. Add rice, chicken broth, water, chopped onion, peas, salt
and dried thyme to skillet. Place pork chops over the rice
mixture. Bring to boil. Reduce heat; cover and simmer for 20-25
minutes or until rice is tender.

Serves 8

Source: The Best of Country Cooking, 2002