1 c. rice
1 can asparagus
1 can mushroom soup
4 pork chops
1 tsp. salt
1 tsp. pepper

Place rice in bottom of 1 quart casserole dish. Drain asparagus, reserving juice. Pour mushroom soup and asparagus juice over mixture. Place pork chops on top and season with salt and pepper. Bake at 350 degrees for 1 hour. Yield: 4 servings.