2 c. long grain rice
2 tbsp. butter
1/2 tsp. salt
4 c. water
2 beef bouillon cubes

PORK CHOPS:

4 pork chops, 1/2 inch thick
2 med. onions, sliced thin
2 green peppers, sliced
1 tbsp. basil
1 can cream of mushroom soup
1/2 to 1 c. sherry
1/2 c. oil
1 lb. mushrooms, sliced
1/2 tsp. garlic powder
1 tsp. oregano
1/3 can water
Salt and pepper to taste

To cook rice, bring water to a boil. Add beef cubes. Stir; add rice, salt, and butter and stir. Lower heat and simmer 15 minutes.

Chops: Make sure chops are dry. Brown chops in oil and remove. Use a large skillet. Saute onions, peppers, mushrooms, and all seasonings in drippings until tender. Add mushroom soup, water, and sherry. Stir. Add pork chops; cover with sauce. Simmer for 45 minutes or until chops are tender. Serve with rice.