Pork Chops & Rice

 This easy to put together and frees the cook up for 90 minutes after getting it in the oven. It was one of my late mother's favorite recipes from a 1984 church cookbook.

Pork Chops & Rice

• 4 to 6 (or more) pork chops
• 1 c. uncooked rice
• 1 1/2 c. water
• 1 envelope dry onion soup mix
• 1 can cream of mushroom soup
•  1/2 soup can milk or water

Preheat oven to 350 degrees F.

Brown chops on both sides in a small amount of oil or butter. 

Mix rice & water in a 9 x 13 pan (or larger if more chops, I've used the drip pan from the broiler tray.) Sprinkle onion soup mix over top and mix evenly.. Place browned chops on top; sprinkle with salt and pepper if you like.

Dilute mushroom soup with milk or water and pour evenly over chops.

Bake for 1 1/2 hours. Check after 45 minutes and add more water if rice seems dry.