6 pork chops, 1/2" thick
1 med. (1/2 c.) onion, chopped
1 can red kidney beans
1 c. uncooked white rice
1 soup can of water
1 tsp. oregano
1 c. diced celery
2 tsp. chili powder
1 can whole kernel corn
1 can tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper

1. Brown pork chops in their own fat in large frying pan; remove and set aside; drain all but 2 tablespoons drippings from the pan.

2. Saute celery and onion until softened in the same frying pan; stir in chili powder; cook 1 minute.

3. Stir in kidney beans and liquid, corn and liquid, rice, tomato soup, water, salt, oregano and pepper; mix well. Heat to boiling.

4. Pour into greased 3 quart baking dish; arrange pork chops on top; cover with lid or foil fastening around the rim to seal.

5. Bake in moderate oven (350 degrees) 1 hour, or until rice and chops are tender.