8 pork chops
1 1/4 cups undiluted Carnation Evaporated Milk
10 1/4 oz. can cream of chicken soup
3/4 cup water
2 tbsp. dehydrated onion
1 tsp. dehydrated parsley
1 1/2 tsp. salt
1/8 tsp. pepper
2 cups instant rice

Makes 4 Servings

Recipe from Cooking with a Velvet Touch (1964)

Brown and cook pork chops for about 20 min. or until nearly done.  Blend Carnation with soup.  Add water, onion, parsley, salt and pepper.  Mix with rice.  Pour 1/4 mixture into 2 quart, 13x9x2" baking dish.  Place pork chops on top of rice mixture.  Pour remaining rice mixture over top.  Cover with aluminum foil.  Bake in moderate oven 325 degrees for 1 hour.  Garnish with apple slices, spiced pears or crabapples, if desired.