1 c. Orzo (rice-shaped pasta)
4 tbsp. butter
1/2 lb. mushrooms, sliced
1 sm. onion, diced
1/2 tsp. salt
Minced parsley for garnish

Prepare Orzo as label directs. Drain; return to saucepan. Meanwhile, in 10-inch skillet over medium heat in hot butter, cook mushrooms, onion and salt until vegetables are tender, about 10 minutes, stirring frequently.

To serve, toss mushroom mixture with Orzo in saucepan; spoon onto platter with chops. Sprinkle with parsley. Yield: 4 servings.