This easy to put together and frees the cook up for 90 minutes after getting it in the oven. It was one of my late mother's favorite recipes from a 1984 church cookbook.
Pork Chops & Rice
- 4 to 6 (or more) pork chops
- 1 c. uncooked rice
- 1 1/2 c. water
- 1 envelope dry onion soup mix
- 1 can cream of mushroom soup
- 1/2 soup can milk or water
Preheat oven to 350 degrees F.
Brown chops on both sides in a small amount of oil or butter.
Mix rice & water in a 9 x 13 pan (or larger if more chops, I've used the drip pan from the broiler tray.) Sprinkle onion soup mix over top and mix evenly.. Place browned chops on top; sprinkle with salt and pepper if you like.
Dilute mushroom soup with milk or water and pour evenly over chops.
Bake for 1 1/2 hours. Check after 45 minutes and add more water if rice seems dry.
