6 pork chops
2 tbsp. lard
1 c. uncooked rice
1 env. onion soup mix
1 (4 oz.) can sliced mushrooms
Hot water

Brown chops in lard. Spread rice in bottom of 9 x 13 inch pan. Reserve 1 tablespoon onion soup mix and sprinkle the rest over rice. Drain mushrooms; save liquid and distribute mushrooms over rice. Add hot water to the mushroom liquid to make 3 cups liquid and pour over rice. Arrange browned chops on top of rice mixture and sprinkle chops with reserved onion soup. Cover tightly with foil and bake in 350 degree oven until just tender, 45 minutes to 1 hour, depending on thickness of chops. Remove foil and bake 10 minutes longer or until excess liquid evaporates. Makes 6 servings.