Recipe courtesy of Pam's Midwest Kitchen Korner


4 thin pork chops (boneless or bone-in)
½ teaspoon Lawry’s seasoned salt, plus more for seasoning
½ teaspoon pepper, plus more for seasoning
½ cup all-purpose flour
½ teaspoon garlic powder
¼ cup canola oil or vegetable oil
1 onion (yellow or white) cut in slices
1 green bell pepper cut in rings
12oz of original V-8 juice
2 cups cooked rice


Preheat oven to 350°.

Salt and pepper both sides of the pork chops and sprinkle with garlic powder.

Combine the flour, salt and black pepper.

Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.

Heat the canola oil over medium to medium-high heat in an ovenproof skillet. 

Add the pork chops and let sizzle for 1 minute and immediately flip and brown lightly other side for 1 minute. 

Place sliced onions evenly on the pork chops. 

Put one bell pepper ring on each of the pork chops.

Fill each ring with cooked rice. 

Pour V-8 juice over each of the pork chops. 

Cover pan and bake until the onions and peppers soften, and meat is tender, about 30 minutes.