4 pork chops
1 can cream of chicken soup
1 1/2 c. milk
1 1/2 c. Minute Rice

Brown pork chops in skillet and place on the bottom of a casserole dish, cover and bake until tender. Combine soup and milk and heat. Add dry rice to hot soup mixture, stir until blended, cover and let stand 10 to 15 minutes. Drain fat and liquid off pork chops. Restir rice mixture and pour evenly over cooked pork chops in casserole dish. Bake uncovered at 350 degrees for 30 to 45 minutes.