4-6 thick pork chops
1 tsp. salt
2 tbsp. drippings/oil
1 c. instant rice
1 can (10 1/2 oz.) cream of chicken soup
1 c. milk

Using a flame-proof oven-proof covered casserole dish, brown the salted chops in drippings. Cover with rice. Combine soup and milk; pour over rice, making sure all rice is moistened. Cover tightly. Bake at 350 degrees for 1 hour.