6 pork chops, 1 inch thick
2 tbsp. shortening
1 c. uncooked rice
1 env. onion soup mix
1 (4 oz.) can sliced mushrooms, undrained
2 tbsp. diced pimiento
Hot water

Brown chops in shortening; reserve drippings. In the bottom of a slightly greased 9x13 inch casserole spread rice. Remove 1 tablespoon of onion soup mix from envelope and combine with pan drippings. Sprinkle remaining mix over rice.

Drain mushroom liquid into a measuring cup and add enough hot water to equal 3 cups; pour over rice; add mushrooms and pimiento. Arrange chops over rice mixture and sprinkle with drippings. Cover tightly with foil and bake at 350 degrees for 45 minutes to 1 hour. Uncover and bake 10 minutes longer. Serves 6.