6 pork chops
1 egg
1/4 c. milk
1 tsp. soy sauce
3/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. shortening
1 c. instant rice
2 tbsp. chopped onion
1 can cream of chicken soup
1 sm. can pineapple rings

Dip pork chops in mixture of egg, milk and soy sauce. Dredge in flour, salt and pepper. Brown in tablespoon of shortening. Heat soup with 1/2 can of water and add chopped onions. Grease 9 x 13 inch pan and sprinkle dry rice on bottom of pan. Pour soup over rice. Top with browned pork chops. Place pineapple ring on top of each pork chop and pour pineapple juice over all. Bake covered for 1 hour and 45 minutes in preheated 350 degree oven.