4 pork chops 1 T. olive oil 1 c. uncooked rice 1 env. dry onion soup mix 1 (4 oz) can sliced mushrooms 1 (4 oz) jar diced pimientos
Brown chops in olive oil. Spread rice in bottom of 13x9" baking dish. Reserve 1 T. of seasonings from envelope of onion soup mix. Sprinkle remaining seasonings and onion over rice. Drain mushrooms, reserving liquid. Place mushrooms and pimiento over rice. Add hot water to reserved mushroom liquid to make 3 cups, pour over rice. Arrange browned chops on top of rice mixture. Sprinkle chops with reserved seasonings. Cover tightly with foil and bake at 350* until chops are tender, 45-60 minutes depending upon thickness of chops. Remove foil and continue cooking 10 minutes longer or until excess liquid evaporates. Makes 4 servings.