I was looking for something easy to make for Sunday dinner. It also needed to be Weight Watchers friendly and include what I had on hand in the refrigerator and pantry since I had no plans to go out all day. It was indeed a lazy day. So I checked my many “To Be Tried” recipes and found this one from a Southern Cuisine website. It was very good and so simple to make. The rice was very creamy and I’m so glad it calls for browning the chops as I don’t like pale looking meat.
Southern Baked Pork Chops (Recipe slightly adapted from Southern Cuisine Suite 101 )
1 can cream of mushroom soup
¾ soup can of water
1 cup regular long cook rice
3 to 5 pork chops (bone in)
Salt, pepper, and garlic salt, to taste
Preheat oven to 350 degrees.
Spray a medium sized baking dish 9 x 9 or similar with Pam. Spoon the mushroom soup and water into the baking dish and mix together. Stir rice in with soup mixture and spread out the mixture evenly in the baking dish.
Spray frying pan with Pam and heat to medium high. Sprinkle pork chops with salt, pepper and garlic salt and brown pork chops lightly. They bake, so the meat does not need to be cooked through. Browning just gives a nicer color and also seals in the juices.
Place the browned pork chops on top of the rice in the casserole dish. Cover the baking dish with foil.
Bake for one hour.
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