1 c. raw wild rice, washed
1 1/2 c. water
2 sm. cans mushrooms stems & pieces with juice
3 tbsp. granulated instant chix bouillon
1 can cream of mushroom soup
6-8 pork chops, 1" thick

Grease 13"x9" pan. In bottom of pan sprinkle 1 cup washed raw wild rice. Add water and mushroom stems and pieces with the juice. Sprinkle instant chix bouillon over the top. Spoon can of cream of mushroom soup over mixture.

Remove fat from pork chops. Brown and season and place on top of rice mixture. Cover dish with foil and seal edges thoroughly. Bake at 350 degrees for 1 1/2 to 2 hours or until rice is done.