Baked Pork Chops on a bed of rice.
January 30, 2007
Tonight’s dinner is baked pork chops and rice. It is fairly easy to prepare and cooks up in about 45 minutes. This is a one dish meal that you bake in the oven. After a little prep time you can have dinner in the oven. Add your favorite vegetable and you have a hearty soulful meal. This is destined to be your next favorite recipe.
- 3 pork chops
- one cup rice
- 1 16 ounce can cream of mushroom soup
- two cups water
- 1 8 ounce can of mushroom stem and pieces
- clove garlic
- ground cumin
- Seasoned Salt
- Garlic Powder
- salt/pepper to taste
To prepare this delicious meal you need a little prep time. Season the pork chops with seasoned salt and garlic powder and a dash of cumin. Be stingy with the cumin as it will over power the flavor fast. Let them set for a while and marinate. Move your attention to preparing the rest of the meal. I get a glass baking dish out and I put the cup of rice in the bottom. When baking I use a three to one ratio for rice to wet goods. I add two broth cubes to two cups of boiling water. The boiling waters ensures that the cubes will break down. Then I add it to the rice that is in the baking pan. I then pour the soup on top of the the rice and water mixture. I then dilute the soup can with some water and get the residual soup mix out with a spatula. A dash of salt and pepper sprinkled on top. Chop the garlic up and place in the soup mixture. Place the pork chops on top of the rice and soup mixture and cover with foil. Bake at 375 in the oven for about 45 minutes. I like to check it at 45 minutes and make sure the juices of the chops are clear and done. The rice should be done, fluff it up and mix the nice gravy.
Some variations like I like is to use cream of celery soup in place of the cream of mushroom soup. You can omit the cumin if you like, It gives the pork chops a smoky flavor.