6 pork chops cut to 1 to 1 1/2 ” thick

2 Tbsp. lard or drippings

1 cup uncooked rice

1 envelope onion soup mix

1 can sliced mushrooms

2 Tbsp. diced pimento

hot water

 

Brown chops in lard or drippings. Spread rice in bottom of rectangular baking dish (13 1/2x9x2). Reserve 1 Tbsp. of seasonings from envelope of soup mix and sprinkle remaining seasons and bits of onion over rice.  Drain mushrooms, reserving liquid, and distribute over the rice. Add hot water to reserved mushroom liquid to total 3 cups of liquid; Pour over rice. Arrange chops over rice mixture and sprinkle reserved seasonings over chops. Cover tightly with foil and bake in a moderate oven (350*) until just tender 45 minutes – 1 hour. depending upon thickness of chops. Remove foil and continue cooking for 10 minutes longer or until excess liquid evaporates.

 

– Beatrice Sederberg

Isaiah 40:5 & 44:3