6 pork chops
2 c. cold water
1/8 tsp. marjoram
Dash of pepper
2 c. sliced onions
1 1/3 c. precooked rice
2 tsp. salt

Trim excess fat from chops. Fry out trimmings in large skillet to make about 1 tablespoon fat. Add chops and brown on each side for about 5 minutes each. Remove chops.

Put onion in skillet. Cook, stirring frequently until well browned. Add water, rice, marjoram, salt and pepper. Mix well. Place chops on top. Cover; bring to boil. Then cook over low heat about 20 minutes or until meat is tender.