6 pork chops, cut 1 to 1 1/2 inches thick
2 tbsp. shortening
1 c. uncooked rice (not Minute rice)
1 env. onion soup mix
1 (4 oz.) can sliced mushrooms
1 sm. jar diced pimientos
Hot water

Brown chops in shortening. Spread rice in bottom of rectangular baking dish (13 1/2 x 9 x 2 inches). Spread onion soup mix over rice. Drain mushrooms, reserving liquid and spread mushrooms and pimientos over rice. Add hot water to reserved mushroom liquid to measure 3 cups liquid and pour over rice. Arrange browned chopped on top of rice mixture. Cover tightly with foil and bake at 350 degrees until jut tender, 45 minutes to 1 hour, depending upon the thickness of chops. Remove foil and continue cooking for 10 minutes longer or until any excess liquid evaporates.