8 lean pork chops (butterfly cut)
1 tsp. pepper
1 c. raw instant rice
1/4 tsp. crushed rosemary
1 env. dry onion soup
2 c. boiling water
Salt to taste

Season chops and brown on both sides. Sprinkle rice on chops. Combine remaining ingredients, pour over chops. Cover, reduce heat. Steam until rice is tender and chops are done.