My Mom always worked when we were kids. She organized meals for the week and we would finish things up when we got home from school so that dinner was ready at 6 p.m. casseroles and one pot meals were standard fare for our large family. Back in the 70s, recipes were often found on a calendar. This recipe is one of those and I still have that calendar in the big Tupperware tub of recipes I received after Mom passed. It’s an oldie, but goodie!

Ingredients:

6 pork chops (I use bone-in, but you can use boneless if you prefer)

2 tablespoons lard (you can also use bacon drippings or oil)

2 cups Minute Rice

2 envelopes onion soup mix

2, 4 Oz. Cans mushrooms, drain, reserving the liquid

4 cups hot water

Instructions

Brown the pork chops in the hot fat. Spread the Minute Rice in the bottom of a 9×13 baking dish. Sprinkle the mushrooms over the rice and distribute 1 envelope of onion soup mix over the mushrooms. Add hot water to the reserved mushroom liquid to total 4 cups. Pour over the rice. Arrange the browned pork chops over the rice and sprinkle the other envelope of onion soup over the pork chops. Cover with foil and bake in a 350 degree oven for 45-50 minutes.  Remove foil and bake for 10 minutes more.