This is a tasty and simple dish to cook, it’s best to eat this with rice. With other vegetables or potatoes, you may try to bake it. The whole family gave the recipe a thumbs up. In the crockpot, I cooked mine so that the pork chops came out perfect and juicy. Next time I was using half the water needed to make the gravy a bit thicker but we all thought it was perfect.
The comfort food is certainly one of those recipes. It is deceptively simple but it is always a pleasure for the family. Most of you have grown up on the meal. I am not reinventing the wheel here. But in my mind, we always come back to these most basic recipes because they are comfortable and taste like home and family and our childhood food.
Ingredients:
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4 boneless pork chops
2 cups of cooked rice
1 10.5 oz. can of cream mushroom soup
1 C. frozen peas and carrots, thawed
1/4 C. milk
1/2 C. French Fried Onions
1/2 C. grated cheddar cheese
pinch of salt
my house seasoning mix – see below
my house seasoning. Place in an airtight bag, mix (equal parts garlic powder, oignon powder, and chive …)
1 T. olive oil
Directions:
Combine rice, broth, milk, peas and carrots in a cup, 1/4 of the fried onions, 1/4 of the cheese, and a pinch of salt.
Pour into a well-grained 9 buffer pan. In a skillet, heat the oil, season the chops with the house seasoning (garlic powder, onion powder, pepper). Fry each side of each chop for a minute or 2 to get a little brown.
Put it on top of the rice and remove it. Cover with foil, and bake 25 minutes.
Remaining cheese and fried onions uncover and top. Return to the oven for another 5-10 minutes, until the cheese is melted and the onions are browned lightly.
Ingredients
- 4 boneless pork chops
- 2 cups of cooked rice
- 1 10.5 oz. can of cream mushroom soup
- 1 C. frozen peas and carrots, thawed
- 1/4 C. milk
- 1/2 C. French Fried Onions
- 1/2 C. grated cheddar cheese
- pinch of salt
- my house seasoning mix – see below
- my house seasoning. Place in an airtight bag, mix (equal parts garlic powder, oignon powder, and chive ...)
- 1 T. olive oil
Instructions
Combine rice, broth, milk, peas and carrots in a cup, 1/4 of the fried onions, 1/4 of the cheese, and a pinch of salt.
Pour into a well-grained 9 buffer pan. In a skillet, heat the oil, season the chops with the house seasoning (garlic powder, onion powder, pepper). Fry each side of each chop for a minute or 2 to get a little brown.
Put it on top of the rice and remove it. Cover with foil, and bake 25 minutes.
Remaining cheese and fried onions uncover and top. Return to the oven for another 5-10 minutes, until the cheese is melted and the onions are browned lightly.
Notes
Nutrition Info: Per Serving: 258 calories; 17.7 g fat; 12 g carbohydrates; 12.9 g protein; 34 mg cholesterol; 1299 mg sodium.
