Categories: Pork, Rice, Main dish, Casseroles 
      Yield: 6 servings 
  
  1 3/4 c  Water 
  1 1/2 c  Rice 
      2 sl Bacon 
      2    Eggs, beaten 
      2 tb Water 
      3 tb Soy sauce 
    1/4 c  Sliced green onions with 
           -tops 
      4    Pork chops 
  
  In saucepan, bring the water to a boil (may need more water). Stir in rice 
  and boil 20 minutes. 
   
  In skillet, cook bacon until crisp.  Remove bacon and crumble, reserving 2 
  Tbsp. drippings.  Set aside. 
   
  In bowl, combine eggs and the 2 Tbsp. water.  In the skillet, cook eggs in 
  1 Tbsp. reserved drippings.  Add drained rice, bacon, onion and the 3 Tbsp. 
  soy sauce to eggs; mix well. Turn into a greased 1 1/2 quart casserole. 
   
  In skillet, brown the chops in 1 Tbsp. drippings. Arrange chops atop rice 
  mixture; brush with additional soy sauce. Bake, tightly covered, in a 350 
  degree oven for about 40 minutes or until chops are tender. 
   
  Posted by:  Debbie Carlson (D.CARLSON - GEnie)