1 1/2 c. wild rice
8 to 10 lean pork chops
1 c. minced onions
2 cans cream of mushroom soup
1 c. water

Cook rice in salted water, until rice partially opens (about 15 minutes). Place drained rice in large casserole or 9 x 13 inch baking pan. Sprinkle pork chops with salt and pepper. Brown in heavy skillet in butter or oil. Place browned chops on top of rice.

Saute onions until golden in same skillet, drain off fat; add mushroom soup and water. Bring to a boil, stirring up browned portions for added flavor. Pour over chops and rice. Bake, covered in 325 degree oven until chops are tender, about 1 to 1 1/2 hours. Serves 8 to 10.