| Makes: | 8 servings |
| Prep Time: | 35 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 2 hours, 5 minutes |
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| Ingredients |
| 8 to 10 porkchops |
1 can cream of mushroom soup |
| 1 can cream of onion soup |
1 can water |
| 2 cups uncooked rice |
1/2 cup gravy from brown chops |
| 1 onion chopped fine |
black pepper or cayene to taste |
| 1/2 cup Parsley (optional) |
1/2 cup green onions (optional) |
| 3 to 5 tbsp cooking oil |
onion powder and garlic powder to taste (optional) |
| black pepper to taste |
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| Directions |
Wash and season pork chops. I like to use onion powder, garlic powder, black pepper and a little cayenne to season the pork chops. Remember that the soup will add a substantial amount of salt to this dish.
In a heavy medium saucepan add the oil and brown the pork chops. After browning; add water to make a gravy. Set aside.
Wash rice and put into a roaster for baking. Add the soup and water. Stir.
Place the pork chops on top of the rice mixture and then pour the gravy on top. Cover roaster with lid or foil and bake for 1 1/2 hours at 325 degrees. You can add the parsley and onion top for additional flavor after cooking. |
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