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6 Hearty Dinner Recipes, #6
Say hello to my new best casserole friend! When I was little, my Mom used to make the best pork chops. I still love her recipe, but I don’t have the time or the energy to cook them the way she did. (I’d rather go visit her when she makes them…)
With this recipe I have found my way around all the hassle! It’s just a matter of quickly browning the pork chops, and basically you just put everything in a casserole dish and let the oven take care of the rest. While you sit back and enjoy a nice glass of wine, I might add! Feel free to spice up the recipe your own style – and do let us know in the comments!
4-5 bone-in pork chops (1,5-2 lbs)
salt and pepper
2-3 Tbsp vegetable oil
1 cup uncooked long-grain rice
2 (10.5-oz.) cans French onion soup
Preheat the oven to 375 F.
Season pork chops with salt and pepper (add your favorite seasonings, if you’d like). Heat vegetable oil in a skillet and brown pork chops over medium-high heat on each side, but don’t cook through.
Spray a 13×9-inch baking dish with cooking spray. Add the rice and French onion soup. Give it a good stir. Arrange the pork chops on top of the rice, in a single layer. Cover the baking dish tightly with aluminum foil, to make sure none of the steam escapes during cooking (otherwise the rice won’t cook through).
Bake for one hour.
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Quick tip: Make sure the dish is tightly covered! If the steam escapes during cooking, you’re going to end up with uncooked rice.