Top Review by puppitypup
When I served this for dinner tonight, hubby said "now that's a dinner!" I love the onion and tomato in this dish. I halved the cloves, 'cause I'm a wimp when it comes to spicy stuff. Wonderful flavor. My chops were about 5/8" thick and I baked them for only 30 minutes.
- 4 pork chops
- 1 teaspoon dry mustard
- 1 teaspoon ground cloves
- 1 teaspoon olive oil
- 1⁄2 large onion, cut to four 1/4-inch slices
- 1 large tomatoes, cut to four 1/2-inch slices
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (6 ounce) can sliced mushrooms
- 1⁄2 cup water
- 3 cups cooked rice, hot
Directions See How It's Made
- Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
- Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
- Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
- Bake, covered, at 350 degrees for 55-65 minutes.
- Serve with a spatula to preserve your nice chop/tomato/onion stack.