Ingredients
– 1 can Condensed cream of mushroom soup (10.5 oz, not diluted)
– 2 cups beef broth
– 1 cup long grain white rice (uncooked)
– 1/4 teaspoon garlic powder
– 1/4 teaspoon dried chives
– 1/4 teaspoon onion powder
– 4 pork chops (thick cut, bone-in)
– Salt and pepper (to taste)
– Optional garnish: chopped fresh parsley or basil
Instructions
Preheat Oven:
Preheat the oven to 350°F (177°C) and grease a baking dish or casserole dish with cooking spray or oil.
Prepare Mixture:
In a bowl, mix the cream of mushroom soup, rice, beef broth, garlic powder, dried chives, and onion powder. Pour this mixture into the prepared baking dish.
Season Pork Chops:
Pat pork chops dry with a paper towel. Season them with salt and pepper, and place them on top of the rice mixture.
First Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Check the pork chops with a thermometer to see if they are cooked to an internal temperature of 145°F.
Continue Baking:
Remove the pork chops from the dish, cover them, and continue baking the rice mixture for another 30 to 40 minutes, or until the rice has fully absorbed the liquid and is tender.
Fluff the Rice:
Remove the cooked rice from the oven and use a fork to fluff it.
Serve:
Serve the rice on a plate with the baked pork chops on top, garnished with freshly chopped parsley.
Enjoy!
