Pork Chop Casserole

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Recipe by South Your Mouth

Pork Chop Casserole
4-5 bone-in pork chops (1.5 – 2 lbs.)
Salt & pepper
2-3 tablespoons vegetable oil
2 10.5-oz. cans French Onion Soup*
1 cup uncooked long-grain rice

Season pork chops liberally with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat.  Brown pork chops on each side (do not cook through – just sear the chops on each side). For more on browning meats and other tips, click here.

Add soup and rice to a 13x9 baking dish and stir to combine.  Arrange browned pork chops on top of rice in a single layer. Cover dish tightly** with aluminum foil and bake at 375 degrees for one hour.

*I use Campbell’s Condensed French Onion Soup. Sometimes I use one can of the French Onion soup and one can of Beef Consommé.

**you have to cover it tightly enough that none of the steam escapes during cooking or the rice won’t cook through. 
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