1 c. rice
1 can asparagus spears
1 can cream mushroom soup
4 pork chops
1 tsp. salt
1 tsp. pepper

Place rice in bottom of 1 quart casserole dish. Drain asparagus reserving juice. Arrange layer of asparagus spears on rice. Pour mushroom soup and asparagus juice over asparagus and rice. Add 1 can water. Place pork chops on top and season with salt and pepper. Bake at 350 degrees for 1 hour. Serves 4.