1 c. rice
3 tbsp. butter
1 jar sliced mushrooms
1 sm. onion, minced
Water
2 tbsp. all-purpose flour
2 med. stalks celery
4 pork chops (loin)
1 tsp. paprika
3/4 tsp. salt
1/4 tsp. pepper
1 chicken flavor bouillon cube
1/4 tsp. thyme leaves

Prepare rice as label directs. In large skillet heat butter, cook mushrooms, celery, onions until tender, stir in rice. Rub chops with paprika, salt, and pepper, brown. Pour off fat. Add bouillon, thyme to 1 1/2 cups water, boil and add rice, chops and bouillon mixture. Cook 2 hours. Thicken gravy with flour and a little water.