5 pork chops
Flour
Salt & pepper
Oil
1 pkg. long grain & wild rice
1 (4 oz.) can sliced mushrooms

Salt, pepper and dust pork chops with flour. Lightly brown them in oil and set aside to drain on a paper towel. Add rice mix to saucepan following the package directions. (Omit butter if called for.) When the water and ingredients come to a boil, remove from heat.

Place the pork chops on the bottom of a large casserole dish. Pour the wild rice mixture over the chops. Sprinkle the mushrooms with liquid on top and with a teaspoon dot the mushroom soup over all. Bake, covered at 350 degrees for 50 minutes.