6 pork chops (1 1/2 inch thick)
2 tbsp. Crisco or drippings
1 c. uncooked rice
1 env. Lipton onion soup mix
1 can sliced mushrooms
2 tbsp. diced pimiento (optional)

Brown chops in fat. Spread rice in bottom of 13x9 inch baking pan.

Save 1 tablespoon seasoning from onion soup mix. Sprinkle the rest over the rice.

Drain mushrooms, reserving liquid. Distribute mushrooms and pimiento over rice. Add enough hot water to mushroom liquid to total 3 cups liquid. Pour over rice. Arrange browned chops on top of rice. Sprinkle reserved seasoning over pork chops.

Cover tightly with foil. Bake 350 degrees until tender, 45-60 minutes. Remove foil. Continue baking 10 minutes more, or until liquid evaporates. Serves 6.