Adapted from a pastor’s wife’s recipe appearing in the 1969 collection of Assemblies of God Women’s Recipes, this surprisingly good pork chop recipe will bring back fond memories of dinner in the oven. (If you prefer to prepare the exact original recipe, omit the bacon pieces and related steps and lightly grease the skillet instead.)

You’ll need:

4 to 6 lean pork chops
4 to 6 heaping Tbsp. rice, uncooked
2 strips bacon, cut into 1 inch pieces
1 package onion soup mix
1 picnic size can cream of mushroom soup, condensed (that’s a 10¾ oz. can)
1 soup can water (or a little more)

Brown bacon pieces in skillet; set aside. Brown pork chops on both sides in the skillet with the bacon fat; place in baking dish or Dutch oven large enough to allow all chops to lay flat on the bottom.

Place one heaping tablespoon of rice on each chop. Sprinkle with soup mix, breaking up lumps if necessary. Cover chops with condensed mushroom soup; use a spoon for best placement of the soup. Heat water in the skillet in which chops and bacon were cooked; pour into baking dish or Dutch oven. Add bacon pieces. Cover and bake in a moderate oven (350° F) for 60 minutes.

Feast! (But don’t use a spoon when a fork will do the job. It’s bad table manners.)

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