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PORK-CHOP RICE CASSEROLE

1 3/4 cups water
1 1/2 cups Minute Rice
4 slices bacon
2 beaten eggs
2 Tbsp. water
1/4 cup sliced green onion with tops
3 Tbsp. soy sauce
4 pork rib chops
Soy sauce

In saucepan bring 1 1/2 cups water to boiling. Remove from heat;
stir in rice. Cover; set aside. In skillet cook bacon until crisp.
Remove bacon and crumble, reserving 2 tablespoons drippings. Set
aside. In bowl combine eggs and the 2 tablespoons water. In skillet
cook eggs in 1 tablespoon of the reserved drippings until set,
stirring occasionally. Cut eggs in narrow strips. Add rice, bacon,
onion and the 3 tablespoons soy sauce to eggs; mix well. Turn into
a greased 1 1/2-quart casserole. In skillet brown chops on both
sides in remaining 1 tablespoon drippings. Arrange chops atop rice
mixture; brush with additional soy sauce. Bake, covered, at 350
degrees until chops are tender, about 40 minutes. Makes 4 servings.

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