There is nothing finer than Mom’s diner. Imagine pulling up to her house and the amazing aroma of those Sunday Pork Chops & Rice hits you before you even make it to the door! The rich, creamy rice snuggled alongside those tender, cut-with-your-fork kind of pork chops will make you forget about the week ahead of you. This Sunday Pork Chops & Rice plate of excellency is meant to make you slow down and enjoy the day spent with family, to relax and take a breath. Sundays are just the best! So, after you finally get to tackle those chops, don’t forget to hold on to those great Sunday memories in the making!
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 2 cups chicken broth
- 1 1/2 cups long grain rice, uncooked
- 1 packet dry onion soup mix
- 8 pork chops, boneless
- 1 tablespoon seasoned pepper
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch baking dish with cooking spray.
Step 3 –In a large bowl, combine the cream of chicken soup, the cream of mushroom soup, the chicken broth, the uncooked rice, and the onion soup mix.
Step 4 –Pour the rice mixture into the prepared baking dish.
Step 5 –On a large plate, season both sides of the pork chops with the seasoned pepper.
Step 6 –Place the seasoned pork chops on top of the rice mixture.
Step 7 –Bake the pork mixture, covered tightly with foil until the pork chops reach an internal temperature of 145 degrees F, about 1 hour 15 minutes-1 hour 30 minutes.
Step 8 –Serve.
