The seemingly "extra" cooking time assures you of the most tender pork chops ever tasted!

2 to 3 pork loin chops
1 can (10 3/4 oz.) cream of mushroom soup
1 can water
1/4 tsp. sweet marjoram, crushed
Dash celery salt
Dash onion powder
1/2 c. uncooked long grain white rice
1/4 c. water

Trim chops and brown evenly in small amount of oil. Place in shallow baking dish. Stir soup into pan drippings. Add water and seasonings, stirring until smooth, bring to a boil; pour over chops. Cover and bake in preheated 350 degree oven 1 1/2 hours. Add rice and water. Cover and continue baking 1/2 hour or until rice is tender. Makes 2 to 3 servings.