Mushroom Pork Chops and Rice


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I have a recipe that is inexpensive and can feed a lot of people easily. My mom made it for us for years (5 kids, plus her and my dad) and it's easy to increase or decrease the amount of people it feeds!

Mushroom Pork Chops and Rice

4 boneless, skinless pork chops
1 can cream of mushroom soup
4 servings minute rice

Pre-heat oven to 350 degrees.
Cook minute rice according to package directions.
Brown pork chops, reserving the juice.
Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.
place pork chops over top of rice in a single layer
Spread mushroom soup over top.
Bake in oven, covered, for 30 minutes.
Remove lid, bake for 10 more minutes.

Makes 2-4 servings, as made above. Increase portions as needed.

Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or french beans, making a full meal.

Submitted by Jennifer Spalton

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The soup in this recipe will keep the pork chops moist, and I love your additions Jennifer, especially the mushrooms! - Michelle