non-stick cooking spray (Pam)
2 cups long grain rice
1 (2 lb.) pkg. pork chops
1 (14 oz.) jar cocktail onions, drained
2 beef bouillon cubes
2 cups boiling water
1 (10 oz.) can cream of celery soup
1 (4 oz.) can sliced mushrooms, drained
1/2 tsp. salt
2 tsp. powdered mustard or prepared mustard
1 tbsp. ground sage

Preheat oven to 350°F.

Spray a 9x13-inch baking pan or dish with non-stick cooking spray (Pam).

Spread dry rice over bottom of pan. Lay pork chops on top of dry rice. Lay cocktail onions on top of pork chops.

In separate bowl dissolve bouillon cubes in boiling water. Stir together with cream of celery soup, mushrooms, salt, mustard, and sage. Pour over pork chops, rice, and onions.

Cover pan or dish with aluminum foil or snug lid and bake at 350°F for 1 1/2 hours (until rice has absorbed the liquid and chops are fork-tender).

Remove from oven and serve with a large spoon.

Submitted by: Eagle Hawk