1 can water
2 cups white rice
Lean cut porkchops without bone
Brown porkchops in a skillet on each side, set aside. Put rice on the bottom of a cassarole dish.
Place browned porkchops on top. Pour soup and water over the rice and porkchops, making
sure the rice is submerged. Bake at 350 for 45 mins or until the liquid is absorbed into the rice.
