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.