Baked Pork Chops, Onion Rice, Broccoli, Cauliflower

Pork chops and onion rice recipes are from my Aunt Cathy.

4 boneless pork chops
1 can cream of chicken soup
1/2 c water
3 c soft, fresh bread crumbs (about 3 pieces of bread)
1/4 c water
2 T melted butter
1/4 t parsley

1 c rice
1 can Campbell's French Onion soup
1 c water
1 T butter
1 t curry

1/2 bunch broccoli, chopped into florets
cauliflower crowns

Preheat oven to 350. In a pan, brown pork chops. Place in a greased baking dish. Mix together cream of chicken soup and about 1/3 can of water; pour over the pork chops. Make a stuffing by lightly mixing together bread crumbs, 2 T melted butter, 1/4 c water, and parsley. Place a mound of stuffing on each pork chop.

In another greased baking dish, combine rice, French onion soup, 1 c water, 1 T butter, and curry powder.

Place both baking dishes in the over. Bake for 1 hour, stirring rice once or twice.

Steam broccoli and cauliflower (cauliflower on the bottom). Season with salt and pepper.