Preheat oven to 325°. In a large skillet over medium heat, sauté onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes. Add rice. Cook and stir for 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder and salt. Bring to a boil and boil for 5 minutes. Pour into a 2 1/2 -quart oblong baking dish set aside.
In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil. Arrange on top of rice.
Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender.
Garnish with tomatoes and parsley.
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