PORK AND RICE CASSEROLE

6 boneless pork loin chops, 3/4-inch thick
2 tablespoons shortening OR vegetable oil
2 cups long-grain rice
1 envelope onion soup mix (1/2 of a 2-oz. box)
1 (4 oz.) can sliced mushrooms
1 (2 oz.) jar diced OR sliced pimientos, drained
Hot water

Heat oven to 350 degrees F.

In large skillet brown chops, 3 at a time, in hot shortening or oil for 1-2 minutes on each side.

Spread uncooked rice in 9x13-inch baking dish.

Measure 1 tablespoon dry onion soup mix; set aside. Sprinkle remaining dry onion soup mix over rice.

Drain mushrooms, reserving liquid. Arrange mushrooms and pimiento over rice. Add enough hot water to reserved mushroom liquid to make 3 cups total liquid; pour over rice. Arrange chops on top. Sprinkle with 1 tablespoon dry onion soup mix. Cover baking dish with foil.

Bake for 45 minutes (time required to cook rice).

Uncover and continue baking until excess liquid evaporates. Let stand for 10 minutes before serving.

Servings: 6
Source: National Pork Board