4 loin pork chops
1/2 c. cooked rice (Minute)
1 can beef gravy
1/4 c. water
1 tsp. salt
Dash of pepper
1 med. onion
1 can peas & carrots or sm. frozen pkg. peas & carrots
1 tbsp. oil

Preheat oven to 350 degrees. Trim fat from pork chops; salt. Brown in a very hot skillet on both sides. Reduce heat and fry until tender. Remove chops. Set aside to cool. Add cooked rice to drippings in skillet. Cook until brown. Add gravy, water, salt and pepper. Stir well. Add onion, carrots and peas and simmer 10 minutes. Remove bone from pork chops and cut into bite size pieces. Add to gravy mixture. Stir well. Pour into 2 quart casserole dish. Bake 15 to 20 minutes.