6 pork chops, 1 to 1 1/2 inches thick
2 tbsp. lard or drippings
1 c. uncooked rice
1 env. dry onion soup mix
1 (4 oz.) can diced mushrooms
2 tbsp. diced pimentos
Hot water

Brown chops in lard in skillet. In 9 x 13 inch baking dish, put rice. Reserve 1 tablespoon onion soup mix. Drain mushrooms. Reserve liquid. Place mushrooms and pimentos over rice. Arrange browned chops on top of rice mixture. Sprinkle chops with reserved seasonings. Cover lightly with foil and bake at 350 degrees until chops are tender, 45 minutes to 1 hour depending upon thickness of chops. Remove foil and continue cooking 10 minutes longer or until excess liquid evaporates. Make 6 servings.