Pork Chops & Rice (Lynda Speidel)
4 pork chops, ½ c. rice, ½ c. chopped celery, ½ c. chopped onion, 1 can cream of chicken soup, salt and pepper, 1½ c. water, 2 t. Worcestershire sauce
Brown chops; place in 1 qt. casserole. Brown rice in skillet fat from chops; add all remaining ingredients. Transfer from skillet to casserole. Cover. Bake @ 350° for 1 hr.