Pork Chops and Rice

Pork Chops and Rice

3 - 4 center cut pork chops

Salt and pepper to taste

1 tablespoon olive oil

1 cup long grain rice

1 1/2 cups water

1 can (10.75 oz.) cream of mushroom soup

1/2 teaspoon thyme

1/4 cup finely chopped onions

1/4 cup sliced mushrooms

Preheat oven to 350 degrees F.

Season pork chops with salt and pepper as desired. Heat olive oil in a large skillet and brown pork chops on both sides.

Prepare a casserole dish with nonstick cooking spray. Combine rice, water, soup, thyme, onions, and mushrooms in the casserole dish. Place pork chops on top of the rice mixture. Cover and bake for about 1 hour or until rice has absorbed the liquid.

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