5 Ingredient Pork Chop Casserole
pork chops, about 1/2 to 3/4 inch thick (if too thick the rice will over cook in the time it takes to get the chops done)
long grain white rice (uncooked)
cream of mushroom soup, undiluted
1Preheat oven to 400 degrees.
2Mix together the water, cream of mushroom soup and the dry onion soup mix.
3Place the rice in the bottom of an oven proof casserole dish that will fit the pork chops in one layer.
4Pour half of the liquid mixture over the rice and stir to make sure it is evenly mixed with the rice.
5Lay pork chops on top of the rice.
6Pour the rest of the liquid over the pork chops.
7Cover the casserole dish tightly with foil.
8Bake for 40 to 50 minutes or until chops are done.
9NOTE The soup mix and the canned soup have lots of salt so I do not add any. Be careful if you do add some.