RICE-STUFFED PORK CHOPS Recipe

Combine rice, 2 cups cold water and salt; bring to a
boil. Simmer 40 minutes or until rice is tender. Add parsley
and almonds, stirring to mix. Set aside. Bring 1 cup water to
a boil; add onion soup mix. Set aside. Cut deep pockets in
chops. Brown in hot oil; cool. Stuff with rice mixture and
place in 2 quart casserole. Pour onion soup mixture over chops
and sprinkle with pepper. Cover and bake at 350 degrees for 1 hour or
until chops are tender. Yield: 2 servings.