Pork-Chop Rice Casserole

In saucepan, bring 1-3/4 cups water to boiling. Remove from heat and stir in minute rice. Cover and set aside.

In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 tablespoons drippings. Set aside.

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 soy sauce to eggs, mixing well. Turn into a greased 1-1/2 quart casserole.

In skillet, brown chops on both sides in remaining 1 Tbs. drippings. Arrange chops over rice mixture; brush with additional soy sauce.

Bake covered at 350 degrees F until chops are tender, about 40 minutes.