6 pork chops, cut 1 to 1 1/2 inch thick
2 tbsp. butter
1 c. uncooked rice
1 env. onion soup mix
1 can (4 oz.) sliced mushrooms
2 tbsp. diced pimento

Brown chops in butter. Spread rice in the bottom of rectangular baking dish (13 x 9 x 2 inch). Reserve 1 tablespoon seasonings from envelope of onion soup mix and sprinkle remaining seasonings and bits of onion over rice. Drain mushrooms, reserving liquid and distribute mushrooms and pimento over rice. Add hot water to reserved mushroom liquid to total 3 cups liquid and pour over rice. Arrange browned chops on top of rice mixture and sprinkle chops with reserved seasonings. Cover tightly with foil and bake at 350 degrees until just tender, 45 minutes to an hour. Remove foil and continue cooking for 10 minutes longer, until any excess liquid evaporates. Serves 6.