2 med. onions
2 tbsp. butter
6 (1/2" thick) center cut pork chops
1 (14 1/2 oz.) can Franco-American brown or pork gravy
1 c. water
1 (4 oz.) can sliced mushrooms, undrained
1 c. converted white rice
Salt to taste

Chop onions. In large skillet, melt butter. Add onions. Cook and stir 2 minutes. Add pork chops. Brown 3 minutes on each side. Add gravy, water, mushrooms and rice. Bring to a boil. Turn heat to low. Cover and simmer 30 minutes. Add 1/2 can of water during cooking if rice appears too dry. Salt to taste.