6 (1 1/4" thick) pork chops
1 c. washed rice (wild)
1 (8 oz.) can mushrooms, sliced
1 1/2 c. water
3 tbsp. instant chicken bouillon
1 (11 oz.) can mushroom soup

Brown and season chops. Grease a large casserole. Sprinkle washed rice evenly in the bottom of the casserole. Add the water and mushrooms, sprinkle with chicken bouillon, arrange browned chops on top. Spoon soup from can over pork chops and rice. Cover the casserole with aluminum foil and seal tightly. Bake at 350 degrees for 1 1/2 to 2 hours until both are tender.