Pork Chop and Rice casserole:

 

Tasty Tuesday Recipe : 

Easy Pork Chop and Rice casserole: 

• 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

Instructions

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• 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).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 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.