Pork Chops and Rice Casserole
4 bone-in center cut pork chops
Salt and pepper
1 tablespoon oil
1 onion, thinly sliced into rings and separated
1 10 ½ ounce can condensed cream of mushroom with roasted garlic soup
¾ cups water
½ cup chicken broth
¾ cup Riceland Extra Long Grain Rice
1 4 ounce can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
¼ teaspoon dried thyme
fresh chopped parsley (optional)
Preheat oven to 375 degrees. Heat oil in a large skillet on high heat. Salt and pepper both sides of each pork chop. Sear each chop in skillet for 2 to 3 minutes or until lightly browned on both sides. Remove pork chops from skillet and set aside. In the same skillet cook onion in the drippings on low heat until tender.
In a large bowl, add cream of mushroom soup, water, chicken broth, uncooked rice, mushrooms, Worcestershire, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Stir until well combined. Pour mixture into a 9x13 casserole dish. Top with seared pork chops. Place sautéed onions over the chops. Cover with aluminum foil and bake for 40 minutes, or until rice is done. Pork Chop temperature should read 160 degrees Fahrenheit.
Let stand covered for 10 minutes. Sprinkle fresh parsley over the casserole. Eat and Enjoy.