Pork Chops and Rice

This Pork Chop and Rice recipe is one of those meals I love to make because of the quick prep time. Once the ingredients are in the casserole dish you can forget it while it bakes. After you pull it out of the oven and serve it, though, your family won’t likely forget this delicious meal.

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Pork Chops and Rice

3 – 4 center cut pork chops
Salt and pepper to taste
1 tablespoon olive oil
1 cup long grain rice
1 1/2 cups water
1 can (10.75 oz.) cream of mushroom soup
1/2 teaspoon thyme
1/4 cup finely chopped onions
1/4 cup sliced mushrooms

Preheat oven to 350 degrees F.
Season pork chops with salt and pepper as desired. Heat olive oil in a large skillet and brown pork chops on both sides.
Prepare a casserole dish with nonstick cooking spray. Combine rice, water, soup, thyme, onions, and mushrooms in the casserole dish. Place pork chops on top of the rice mixture. Cover and bake for about one hour or until rice has absorbed the liquid.