6 pork chops or tenderloin slices
2 ribs celery, chopped
1 lg. onion, chopped
1 c. wild rice
1 1/2 tsp. salt
1 tsp. sugar
1 (8 oz.) can mushroom stems & pieces & juice
1 (28 oz.) can tomatoes & juice

Brown pork chops on both sides in small amount of oil. Layer celery, onion and wild rice over pork chops and drippings in oven to table covered casserole, at least 2 1/2 quarts. Sprinkle with salt and sugar and add the mushrooms and tomatoes and juices. Stir all ingredients gently. Cover and bake at 300 degrees for 1 1/2 to 2 hours or until rice is tender and liquids are absorbed. Serves 4 to 6.