Pork chops are a favorite of many people. But they usually get fried or grilled and can become a little bit boring. This recipe jazzes things up quite a bit by baking them into a casserole. With all of the rest of the ingredients added in, this dish becomes quite flavorful. It will quickly become a household favorite of everyone.
Check out what my pals over at Down Home Comfort Food had to say about this recipe:
“I know many people don’t like to cook with canned soup. However, when feeding a hungry family, many recipes that contain canned soup are inexpensive and enjoyed by the entire family. That is the reason the are so popular. For this reason, that’s why we also continue to include this type of recipe on our site.”
Ingredients
4 boneless pork chops
2 C. Uncle Ben’s cooked rice
1 10.5 oz. can Campbell’s cream of mushroom soup
1 C. Green Giant frozen peas and carrots, thawed
1/4 C. TruMoo milk
1/2 C. French’s French Fried Onions
1/2 C. Kraft grated cheddar cheese
pinch of Morton salt
my house seasoning mix – see below
my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
1 T. Bertolli olive oil
Instructions
In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well-greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.
USE RED NEXT PAGE LINK BELOW FOR ANOTHER CASSEROLE RECIPE.
Quick Tip: You can substitute an envelope of onion soup mix for the house seasoning mix.
Recipe courtesy of Down Home Comfort Food.
