Country Pork Chop and Rice Bake

Name: Country Pork Chop and Rice Bake
Total time: 2 h 20 min
Ingredients: 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted; 2 cups beef broth; 1 cup uncooked long grain white rice; ¼ teaspoon garlic powder; ¼ teaspoon dried chives; ¼ teaspoon onion powder; 4 thick cut pork chops (bone-in or boneless is fine); 1 (1 ounce) packet Lipton Onion Soup & Dip Mix (or other seasoning of choice, see notes below); Optional garnish: chopped fresh parsley or basil

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Total: 140

Servings: 4

Ingredients

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1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted2 cups beef broth1 cup uncooked long grain white rice¼ teaspoon garlic powder¼ teaspoon dried chives¼ teaspoon onion powder4 thick cut pork chops (bone-in or boneless is fine)1 (1 ounce) packet Lipton Onion Soup & Dip Mix (or other seasoning of choice, see notes below)Optional garnish: chopped fresh parsley or basil

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Instructions

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Step 1

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

Step 2

Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.

Step 3

Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don’t like a strong onion flavor or if you don’t want the chops too salty, use just a portion of the seasoning (not the whole packet).

Step 4

Cover dish with foil and bake for 45 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145 degrees F), remove them from the dish and set aside to rest. Give the rice a stir. If the rice isn’t quite tender yet, cover the dish again and return to the oven for about 10-15 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.