1 c. herbed long grain rice
6 pork chops
1/2 c. mushrooms
1/2 c. chopped green peppers
1/4 c. chopped onion
4 tbsp. butter
1 can cream of mushroom soup

Spread rice in 9 x 13 inch baking dish. Stir in 2 1/2 cups boiling water. Bake at 350 degrees for 45 minutes. Brown pork chops in skillet. Cover and cook on low heat until tender. Saute the next 4 ingredients in butter. Add vegetables and soup to rice. Mix lightly. Place chops on top. Bake 30 minutes longer.