1 c. rice
1 can mushroom soup
1 tsp. salt
1 can asparagus
4 pork chops
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 mixture. Place pork chops on top and season with salt and pepper. Bake at 350 degrees for 1 hour. Makes 4 servings.