Enjoy a delightful meal featuring juicy pork chops infused with herbs, served over a bed of savory rice and bathed in a creamy sauce. This dish is perfect for family dinners.
Ingredients
2 cups uncooked rice
1 can cream of mushroom soup
1 cup chicken broth
2 tablespoons Worcestershire sauce
4 tablespoons butter
4 pieces pork chops
to taste none salt
to taste none black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 can onion soup
for garnish none fresh parsley
Method
Preheat your oven to 350°F (180°C) and spread uncooked rice evenly in a 9x13-inch baking dish.
In a mixing bowl, blend together soup, broth, and Worcestershire sauce thoroughly, then pour this mixture over the rice. Top with slices of butter.
Generously season the pork chops with salt, black pepper, garlic powder, and paprika. Place them on top of the rice and butter layer.
In another bowl, combine the onion soup and mushroom soup. Use the empty soup can to measure water, mixing it into the onion soup, then pour this blend over the pork chops. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 40 to 45 minutes. After this time, carefully remove the foil and check the rice; stir any uncooked grains into the mixture. Return to the oven and bake for an extra 20 minutes or until the pork is thoroughly cooked and the onion mixture is golden. Garnish with fresh parsley before serving.
