8 pork chops
1/2 c. chopped onions
1/2 c. chopped green peppers
1 (10 oz.) can cream of mushroom soup
1 c. water
3 c. cooked reg. rice
2 c. cooked green peas
1 tsp. salt
1/8 tsp. pepper

Place pork chops in a skillet and brown on both sides. Lift chops out of skillet. Place in onion and green peppers; cook until tender. Add a small amount of shortening, if needed to cook onions and peppers. Add mushroom soup, water, rice, and peas mixture into a greased 2 quart baking dish. Arrange 1/2 pork chops over the rice and peas. Add the rest of rice and peas and top with the remaining pork chops. Bake at 350 degrees for 30 minutes.