4 loin pork chops (3/4 inch thick)
1 lg. onion, cut in 4 slices
1 1/2 c. cooked rice
1 can (10 3/4 oz.) tomato soup (do not dilute)

Brown chops in oil and season with salt, pepper and thyme. Transfer to baking dish. Add 1/2 cup water to skillet and pour over chops. Bake at 350 degrees covered. After 15 minutes place onion slice on each chop. Bake 1 hour more or until chops are very tender. Spoon rice over each chop, then spoon tomato soup over rice. Cook uncovered for 20 minutes more.