This is another recipe that comes by way of my mother-in-law. She actually got it from a friend of hers many years ago, and it has since become a family favorite. I grew up on a similar pork chops and rice recipe, using cream of mushroom soup, but this one is better. (Sorry Mama!)
Pork Chops By Marcia
From the Kitchen of: Marcia McVay
Prep Time: 1 hour 20 mins
4-6 pork chops, bone-in or boneless
1 stick butter (I used ½ a stick)
1 cup white rice, uncooked (must be white rice; brown rice will not cook properly)
1 can french onion soup or beef consommé
1 soup can water
seasoning salt, to taste
Preheat oven to 350°F. Grease a 9”x13” casserole dish with non-stick cooking spray.
Melt butter and pour into prepared baking dish. Add uncooked rice then soup and water, and spread evenly in dish.
Sprinkle seasoning salt onto pork chops then brown on both sides. Place browned chops on top of rice.
Bake 1 hour. (Check doneness of the meat at 45 mins. Sometimes the chops are done in less than an hour, depending on their thickness.)
- I recommend using thicker pork chops. Thinner ones tend to be overcooked and dry, but thicker ones come out perfectly tender and moist.
- For those trying to watch their salt intake, a salt-free seasoning mix would work as well.
- This reheats well and makes great leftovers!