Baked Pork Chops and Rice

This recipe was one of my Great-Grandma's favorite from her church cookbook.


Cook Book
Ladies Auxiliary of 1st Presbyterian Church

Saginaw, MI

Recipe from the kitchen of Mrs. J.A. McLandress


Ingredients:

• 4 Pork Chops, cut one inch thick
• 1/2 cup uncooked rice
• 1 can tomato soup

Directions:

1. Place pork chops in bottom of pan. 
2. Put 2 tablespoons uncooked rice on each pork chop.
3. Salt and pepper to taste. 
4. Cover all with one can of tomato soup and add enough water to cover well. 
5. Cover with foil and cook in very slow oven two hours.

I love the advertisements!
The Court Street Hardware was next to my Grandpa's drug store.