6 pork chops, 1 1/2 inch thick
2 tbsp. lard or drippings
1 c. uncooked rice
1 4 oz. can mushrooms or 1/3 lb. fresh
2 tbsp. diced pimento
1 envelope onion soup mix
hot water

Brown chops in lard or drippings. Spread rice in oblong dish. Reserve 1 Tbsp. seasoning from soup mix. Sprinkle rest over rice. Add hot water to liquid from mushrooms to make 3 cups and pour over rice. Put chops on top. Sprinkle with reserved seasoning. Cover and bake at 350°F for 45 minutes or until chops are tender. Uncover and bake 10 minutes longer or until liquid evaporates.