6 (1 1/4 inch) thick pork chops
1 c. washed wild rice
1 1/2 c. water
1 (8 oz.) can mushroom stems and pieces with juice
2 tsp. granulated instant chicken bouillon
1 can (10 3/4 oz.) cream of mushroom soup

Brown and season chops. Grease large casserole. Sprinkle the washed rice in bottom, then add the water and mushrooms. Arrange the pork chops on top. Spoon the soup over chops and rice. Cover casserole with aluminum foil (sealing tightly). Bake approximately for 2 hours (or until rice and chops are tender).