4 pork chops, 1/2" thick
2 tbsp. butter
1 can (10 3/4 oz.) can condensed cream of mushroom soup
1 bag minute, boil in bag, rice, cooked

Brown chops well in skillet. Add 1/2 cup of the water. Cover. Simmer 20 minutes or until tender. Always, cook pork thoroughly. Combine soup and remaining water in saucepan. Cook over medium heat until mixture just comes to a boil. Arrange pork chops and rice on platter. Serve with mushroom sauce. Makes 4 servings.