2 to 4 pork chops
1 can cream of mushroom soup
1 (soup) can tap water
1 2/3 (soup) can minute rice
3 tbsp. butter

Preheat oven to 350 degrees. In a sturdy aluminum baking pan slowly brown pork chops in 1 tablespoon butter; season with salt and pepper. Remove and set aside. In same pan (over low heat), mix soup, water, and remaining butter, stirring constantly to remove lumps. Add rice, stir, and remove from heat. Place pork chops on top of rice/soup mixture and sprinkle with Lawry's seasoned salt. Bake in oven for 20 to 25 minutes.

Variation: Try cooking some fresh sliced mushrooms with the pork chops and spreading them over the top of the chops before baking.

Serves 4.