Pork Chops & Rice
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- lean pork chops with or without bone
- 2 can(s)
- cream of mushroom soup
- 2 c
- long grain rice, uncooked (uncle ben's)
- soup cans milk whole 2% or skim
- salt and pepper
- onion or more to taste diced
1Season pork chops liberally with paprika on both sides - brown both sides in very lightly oiled skillet (Do not cook completely) Gentlly season with salt and pepper
2When all porkchops are browned both sides, move to plate and saute onions till tender (bell peppers diced can be added as well now if desired)
3Add rice, soup, soupcans of milk to skillet and mix well.
4Lightly spray baking dish - pour rice/onion/soup mixture into dish. Spread rice evenly. Gently place pork chops on top of mixture - staggering each chop.
5Cover with aluminum foil - bake at 375 degrees in oven for 1 hour - uncover and let brown for about 15 minutes. Enjoy!