1 (6 oz.) box long grain & wild rice
2 c. hot water
6 lean pork chops
Salt & pepper
1 can cream of mushroom or celery soup
1/2 c. milk

Combine rice and water in 2 1/2 quart casserole. Salt and pepper pork chops to taste. Arrange on top of rice mixture. Bake, covered 1 1/4 hours at 350 degrees. Combine soup and milk. When casserole is done, pour soup mixture over casserole. Return to oven, uncovered, and bake until soup is bubbly. (Ingredients can be kept on hand and fixed easily when company is coming.)