Pork Chops And Rice

• 1 1/2 c. quick cooking rice
• 1 1/3 c. water
• 1 (11 oz.) can whole kernel corn (with sweet peppers)
• 1 medium carrot, shredded
• 1 Tbsp. dried minced onion
• 1/4 to 1/2 tsp. dried thyme, crushed
• 1 (10 3/4 oz.) can cream of mushroom soup
• 4 pork chops (cut 1/2-inch thick)
• dash of salt
• dash of pepper
• 1/4 c. fine dry seasoned bread crumbs
• 1/2 tsp. paprika
• 1 Tbsp. oleo, melted

1. In a medium saucepan, combine uncooked rice, water, undrained corn, carrot, onion and thyme. Bring to boiling.
2. Stir in soup. Transfer mixture to a 2-quart rectangular baking dish. Trim excess fat from chops. Sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil.
3. Bake in a 375u0b0 oven for 15 minutes. Stir together bread crumbs and paprika.
4. Add oleo. Toss gently to mix.
5. Remove foil from chops. Sprinkle paprika mixture atop. Bake, uncovered, about 15 minutes more or until rice is tender and pork is slightly pink near the bone.

cooking rice, water, whole kernel corn, carrot, onion, thyme, cream of mushroom soup, pork chops, salt, pepper, bread crumbs, paprika, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378412 (may not work)