Indian Pork Chops and Rice

I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 4 -6  pork chops
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon clove
• 1  pinch kosher salt
• 1⁄8 teaspoon fresh ground pepper
• 1⁄2 tablespoon olive oil
• 1 (10 1/2ounce) can  mushroom soup
• 3  cups cooked rice
• 1 -2  large sweet onion
• 1  pinch kosher salt
• 1 -2  large tomatoes
• 1  pinch kosher salt

Directions

1. Grease 10 x 13 dish and preheat oven to 350 degrees.
2. Note - If using regular table salt, reduce amount by at least half.
3. In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
4. Mix rice and mushroom soup.
5. Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
6. Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
7. Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
8. Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
9. Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
10. Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.