3/4 c. wild rice
1 (10 1/2 oz.) can onion soup, undiluted
1/4 c. dry white wine
4 pork chops
1 sm. apple, cored
1 med. tomato, sliced
4 pimento-stuffed green olives

Wash rice in cold water; drain and put into 2 quart casserole. Pour in soup and wine. Arrange chops over the top; sprinkle with salt and pepper. Cover and bake in 325 degree oven 1 hour, uncover and arrange slice of apple and slice of tomato on each chop. Continue baking, uncovered, 30 minutes longer. Top each serving with a stuffed olive. 4 servings.