6 nice size pork chops
2 tbsp. shortening
1/2 c. diced celery
1 clove garlic, minced
2 cans mushroom soup
1 1/3 c. water
1 1/3 c. pre-cooked rice
1/2 c. chopped tomatoes

Brown pork chops on both sides in shortening in a frying pan; remove chops from frying pan, drain off fat. Saute celery and garlic in frying pan. Combine with remaining ingredients. Spoon into a 2 quart shallow baking dish. Arrange pork chops on top of rice mixture. Bake, covered at 350 degrees for 1 hour or until tender. 6 servings.