6 pork chops, cut to 1-1/2 inch thick, browned
2 tbsp. lard or drippings
1 c. uncooked rice
1 env. onion soup mix
1 can (4 oz.) sliced mushrooms (drain into cup)
1 tbsp. diced pimento
3 c. hot water (mushroom juice also)

Brown chops in lard or drippings. Spread rice in bottom of rectangular baking dish (13 x 9 x 2 inch). Reserve 1 tablespoon of seasonings from envelope of onion 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 mushrooms liquid to total 3 cups liquid and pour over the rice. Arrange browned chops on top of rice mixture and sprinkle chops with reserved seasonings.

Cover tightly with foil and bake in a moderate oven (350 degrees) until just tender, 45 minutes to 1 hour, depending upon thickness of chops. Remove foil and continue cooking for 10 minutes longer, or until any excess liquid evaporates. Serves 6.