Pork Chops and Rice

Pork chops and rice is an old family favorite of mine. It's simple, and requires very little prep time--especially if you skip searing the pork chops! We ate ours with a green salad. It's also amenable to green beans.

Pork Chops and Rice

Ingredients:

1 ¹⁄₂ cups rice (I prefer short-grain white rice, but any variety will do)

3 cups water

1 lb pork chops

2 cans cream of mushroom soup

milk

garlic salt

pepper

Instructions:

Season the pork chops generously on both sides with garlic salt and pepper.

(optional)Heat a non-stick skillet to medium-high. Heat some extra-virgin olive oil in the pan. Sear both sides of each pork chop by cooking on each side for about 1-2 minutes.

In a mixing bowl, whisk together 2 cans of cream of mushroom soup and a little bit of milk (maybe 1 can's worth). Season the sauce with garlic salt and pepper--I'd recommend a generous amount of seasoning, since the rice doesn't have any and will even things out.

Preheat the oven to 350º F.

Spread the rice on the bottom of a 9"x13" dish.

Pour the water on top.

Add the pork chops.

Pour the soup mixture on top.

Cover tightly with foil. This is essential for the rice to cook!

Bake for 45 minutes.

Remove the foil and bake an additional 15 minutes, or as long as you like for the desired thickness of the gravy. I like my gravy really thick, so I baked mine uncovered for an additional 30 minutes.