Heat oven to 350 degrees F.
In large skillet brown chops, 3 at a time, in hot shortening or oil
for 1 to 2 minutes on each side.
Spread uncooked rice in 9x13-inch baking dish.
Measure 1 tablespoon dry onion soup mix; set aside. Sprinkle
remaining dry onion soup mix over rice.
Drain mushrooms, reserving liquid. Arrange mushrooms and pimiento
over rice.
Add enough hot water to reserved mushroom liquid to make 3 cups
total liquid; pour over rice.
Arrange chops on top. Sprinkle with 1 tablespoon dry onion soup mix.
Cover baking dish with foil.
Bake for 45 minutes (time required to cook rice). Uncover and
continue baking until excess liquid evaporates.
Let stand for 10 minutes before serving.