1 3/4 c.water
1 1/2 c. Minute Rice
2 slices bacon
2 beaten eggs
2 tbsp. water
1/4 c. sliced green onion, with tops
3 tbsp. soy sauce
4 pork rib chops
Soy sauce

In saucepan, bring the 1 3/4 cup water to boiling. Remove from heat; stir in rice. Cover; set aside. In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 tablespoons drippings; set aside.

In bowl, combine eggs and 2 tablespoons water. In skillet, cook eggs in 1 tablespoon reserved drippings until set, stirring occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and 3 tablespoons soy sauce to eggs; mix well. Turn into a greased 1 1/2 quart casserole.

In skillet, brown chops on both sides in remaining 1 tablespoon drippings. Arrange chops on top of rice mixture; brush with additional soy sauce. Bake, covered, at 350 degrees until chops are tender, about 40 minutes.