6 pork chops
1 cup uncooked white rice
1 small can (4 ounces) mushrooms, liquid reserved
2 ounces canned, diced pimientos, undrained
2 envelopes onion soup mix
2 cups boiling water

Preheat oven to 350 degrees. Put rice in 9×13-inch oven dish. Drain mushrooms, reserving liquid in a 2-cup or larger measuring cup. Scatter mushrooms, pimientos and 1 envelope of soup mix over rice. Lay pork chops on top. Sprinkle chops with remaining envelope of onion soup mix. Add boiling water to the mushroom liquid to amount to 2 cups. Slowly add liquid at the side of the dish, being careful not to pour on pork chops. Cover and bake 45 minutes to 1 hour. Remove cover, bake 10 minutes more if there is excess liquid. (If you like spicy, add red pepper, cayenne or chopped jalapeño to taste when you add mushrooms and pimientos.) Serves 6.

Serving size: 1 pork chop with rice. Per serving: 389 calories, 27 g protein, 16 g fat, 33 g carbohydrates, 1,306 mg sodium, 74 mg cholesterol

Joyce Moore, Grayson-Collin Electric Cooperative