6 pork chops 1 to 1 1/2 inches thick

2 tablespoons bacon fat

1 cup uncooked long-grain white rice

1 envelope onion soup mix

1 4 oz. can mushrooms sliced

2 tablespoons pimiento strips chopped

hot water

Brown chops in bacon fat.

Spread rice in bottom of 13 x 9 inch baking dish.

Reserve 1 tablespoon of seasonings from envelope of onion soup mix.

Sprinkle the remaining seasonings and onion over rice. Drain mushrooms, reserving liquid.

Place mushrooms and pimiento over rice.

Add hot water to reserved mushroom liquid to make three cups.

Pour over rice.

Arrange browned chops on top of rice mixture.

Sprinkle chops with

reserved seasonings.

Cover tightly with foil and bake at 350°

until chops are tender, 45 minutes to 1 hour, depending on the thickness of the chops.

Remove foil and continue cooking 10 minutes longer, or until excess liquid evaporates.