Shelly’s Pork Chops & Rice

Serves 4 to 6

4 to 6 pork chops

1 T. oil

10-3/4 oz. can cream of mushroom soup

4-oz. can sliced mushrooms, drained and liquid reserved

2 c. long-cooking rice, uncooked

Brown pork chops lightly in oil in a skillet over medium heat; drain and set aside. Combine soup, reserved liquid from mushrooms and enough water to equal 3 cups; mix well and pour into skillet. Stir in mushrooms and rice; top with pork chops. Cover and simmer for 30 to 45 minutes, or until rice is tender.

A splash of ginger ale in orange or cranberry juice makes a refreshing beverage to accompany any casual meal. Serve in tall glasses with lots of ice.