Prep 10 mins
Cook 1 hr
This recipe comes straight from my great aunt in Georgia. It has been my favorite since I was a little girl. Very simple to make and even better to eat! Serving size depends on how many chops you use.
- 297.66 g can French onion soup
- 236.59 ml uncooked long grain white rice (not instant)
- 4 pork chops (at least four bone-in)
- salt and pepper
- Pre-heat oven to 350 degrees.
- Put approximately 1 cup of uncooked rice in the bottom of a casserole dish.
- Cover the rice with can of French Onion Soup (save the can!).
- Brown the pork chops in a large skillet and set aside.
- Fill the saved can with water and pour into the skillet that you just browned the pork chops.
- Scrape the fixins from the pan with the water and pour all into the casserole dish.
- Stir together all ingredients that are in dish and spread rice evenly out on the bottom.
- Place chops in single layer on top of rice mix.
- Bake in oven for 1/2 hour uncovered.
- Cover with foil and bake additional 1/2 hour.
This was a very easy to make weekday meal! We really enjoyed the flavor. I didn't have bone-in and mine died out a bit so next time I will be sure to get bone-in as the recipe calls for.
I tried this recipe just last week. Followed the recipe exactly,except my pork chops were boneless and I had three largish pieces. I browned them in a big skillet in a couple tablespoons of vegetable oil, making sure to dry the chops off before giving them a good dose of salt and pepper to help form a bit of a browned crust in the pan. When I added the can of water to the pan, after taking the chops out, I filled the can to brimming. These came out PERFECT, wouldn't change a thing. The rice was also outstanding, and DH loved it. Had the leftovers again for supper the next night. Easy and yummy, doesn't get any better!!
I really liked this...the rice especially...I did cook the pork chops too long waiting for my better half to get home so they did get dry, but the rice was great...will do again and not cook for so long.