6 pork chops (1 inch x 1 1/2 inch thick)
2 tbsp. lard or drippings
1 c. uncooked rice
hot water
1 env. onion soup mix
1 (4 oz.) can sliced mushrooms
2 tbsp. diced pimento

Brown chops in lard or drippings. Spread rice in bottom of 9 x 13 inch dish. Reserve 1 tablespoon of seasonings from envelope of soup mix, and sprinkle remaining seasonings and bits of onion over rice. Drain mushrooms, reserving liquid, and distribute mushrooms and pimento over rice. Add hot water to reserved mushroom liquid to total 3 cups liquid and pour over rice mixture. Arrange browned chops on top of rice mixture and sprinkle chops with reserved seasonings. Cover tightly with foil and bake in a 350 degree oven until tender, 45 minutes to an hour; depending on chops' thickness. Remove foil and continue cooking 10 minutes until any water evaporates.