8 or 10 pork chops
1 pkg. wild rice
1 can chicken and rice soup
Mustard
Flour
Salt and pepper to taste
1 1/2 c. water

Salt and pepper pork chops. Spread each side with mustard, flour and brown in lightly greased skillet.

Pour rice and seasoning packet in casserole bowl completely covering bottom. Place browned pork chops on top of rice. Pour 1 can chicken and rice soup and 1 1/2 cups water on top.

Bake in 350 degree oven for 35 to 45 minutes. If casserole cooks dry add more water to keep juicy.