Pork Chops and Rice Casserole

Pork Chops and Rice Casserole

Ingredients:

6-8 pork chops, trimmed
1 tablespoon cooking oil
1 (19-ounce) cans cream of mushroom soup
3 cups chicken broth
2 cups uncooked instant brown rice

 

Instructions:

Preheat oven to 350 degrees.

Brown pork chops in a large skillet in cooking oil that has been heated at medium heat.

In a medium bowl mix cream of mushroom soup and chicken broth together—reserving 3/4 cup to pour on top of chops.

Add rice to remaining soup mixture, mixing well. Pour into a 9x 13-inch baking dish that has been sprayed with non-stick cooking spray.

Lay chops on top. Pour reserved soup mix on top of chops.

Cover with foil and bake at 350 degrees for 1 hour.

Thanks for stopping by y'all and please come again soon!

Oh my words can't describe how much we loved this dish. I wanted to cook it again the next night, but I didn't. So easy to throw together and so yummy when it is done!

Pork Chop and Potato Casserole

Ingredients

1 tbs olive oil
6 boneless pork chops
1 box  Pacific GF Soup (or the soup of your choice)
1 cup milk
4 potatoes, thinly sliced
1/2 cup onion, thinly sliced
1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees.
2. Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
3. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
4. Bake 40 minutes in the preheated oven. Top with the cheese, and bake until good and brown on top.    
   

Thank for stopping by y'all and please come again soon!