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Rice-Stuffed Pork Chops

1 1/3 cups water

2/3 cup uncooked rice
1 (10.75-ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh flat-leaf parsley
4 (6-ounce) pork chops
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon dried thyme, divided
1/4 tablespoon crushed dried sage
1/8 teaspoon ground black pepper
1 cup water

1. Bring water to a boil in a 2 quart saucepan. Stir in rice, reduce heat, cover, and simmer for 20 minutes or until water has been absorbed. Remove from heat.
2. Preheat oven to 350°F.
3. Combine cooked rice with 2 tablespoons of undiluted soup and parsley. Cut pockets in the sides of each pork chop and stuff with rice mixture.
4. Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides; place in an oven-proof baking dish and set aside.
5. Sauté onion, celery, thyme, sage and pepper in same skillet until vegetables are tender. Stir in remaining mushroom soup and water. Pour over pork chops.
6. Bake 35 to 40 minutes or until pork is tender and internal temperature reaches 160°F.
7. Serve hot

Makes 4 servings.