Pork & 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-ounce box)
1 (4-ounce) can sliced mushrooms
1 (2-ounce) 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 to 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.

Serves 6.

Nutrition Facts
Calories 513 calories
Protein 30 grams
Fat 17 grams
Sodium 534 milligrams
Cholesterol 73 milligrams
Saturated Fat 6 grams
Carbohydrates 58 grams
Fiber 2 grams