4 pork chops
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 c. milk
1 1/2 c. Minute Rice

Brown pork chops in skillet and place on the bottom of a casserole dish. Cover and bake until tender (approximately 45 minutes - 1 hour).

Combine cream of chicken soup and milk; heat.

Add dry Minute Rice to hot soup mixture and stir until blended. Cover and let stand 10-15 minutes.

Drain fat and liquid off pork chops.

Restir rice mixture and pour evenly over cooked pork chops in casserole dish. Bake uncovered in 350 degree oven for 30-45 minutes. Makes 4 servings.