Pork Chops And Rice - cooking recipe

Ingredients

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

Preparation

In a medium saucepan, combine uncooked rice, water, undrained corn, carrot, onion and thyme. Bring to boiling.
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.
Bake in a 375\u00b0 oven for 15 minutes. Stir together bread crumbs and paprika.
Add oleo. Toss gently to mix.
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.