I love simple meals and this 4-ingredient pork chop casserole is the bee’s knees! My husband and his family love mixing carbs so even though this meal contains rice they still insist that I serve mashed potatoes along with it. Sometimes, the best recipes are discovered on the sides of soup cans LOL My mother has an entire recipe box filled with soup labels and cut pieces of boxes that contain recipes.
They are all good, too!
Probably because mom made them 🙂
Ingredients
4-5 bone-in pork chops (1.5 – 2 lbs.)
Salt & pepper
2-3 tablespoons Wesson vegetable oil
2 10.5-oz. cans French Onion Soup*
1 cup uncooked long-grain rice
Instructions
Season pork chops liberally with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops on each side (do not cook through – just sear the chops on each side). For more on browning meats and other tips, click here.
Add soup and rice to a 13×9 baking dish and stir to combine. Arrange browned pork chops on top of rice in a single layer. Cover dish tightly** with aluminum foil and bake at 375 degrees for one hour.
*I use Campbell’s Condensed French Onion Soup.
**you have to cover it tightly enough that none of the steam escapes during cooking or the rice won’t cook through.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to serve this yummy casserole with a tossed salad and mashed potatoes.
Thank you to Deep South Dish for this amazing photo.
I only have 1 can of the soup is the any other soup I could use ?
Cream of chicken, celery, or mushroom will all do the trick.