Fix-and-Forget-It Pork Chops and Rice

• 1-1/2 cups quick-cooking rice
• 1-1/3 cups water
• 1 (11 oz.) can whole kernel corn with sweet peppers
• 1 medium carrot, chopped or shredded
• 1/2 onion, finely chopped
• 1/2 tsp dried thyme
• 1-10 oz can condensed cream of mushroom soup
• 4 pork chops, cut 1/2-inch thick
• Salt and pepper
• 1/4 cup fine dry bread crumbs
• 1/2 tsp paprika
• 1 tbsp butter or margarine, melted

1. 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.

2. Trim excess fat from chops; sprinkle with salt and pepper. Arrange on rice mixture. Cover with foil. Bake in a 375 degree oven for 15 minutes.

3. Stir together bread crumbs and paprika. Add melted butter; toss gently to mix.

4. Remove foil from chops; sprinkle paprika mixture atop. Bake, uncovered, about 15 minutes more or until rice is tender and pork is slightly pink just near the bone. Makes 4 servings.