When I was younger, I was convinced that I could cook like my mom even though I’d had very little practice or instruction. I must have thought that it was an inherited trait, like patience or blue eyes, which one gets from their parents. Sadly, I fail regularly at patience, but I like my brown eyes and have practiced a lot to get a palatable meal on the table. Anyway, this was the one easy recipe that even I couldn’t screw up. Better than fried lettuce and bologna surprise, right Mom?
Anyway, this is a basic “throw it in the oven and go” recipe, which is even better. Normally, I use cream of mushroom, celery or chicken for the sauce, but I had this recipe starter can I didn’t know what to do with, so I tried it. It was pretty darn tasty and the boys loved the cheesy rice. 
You don’t have to brown the chops first, you can add cooking time, but I like to shave a few minutes off of baking time by browning.
Oven Pork Chop Bake
Ingredients
- 4 pork chops
- 1/2 onion, sliced
- 1 cup uncooked rice
- 1 can cream of mushroom or other soup or recipe starter
- 1 cup+ water
- Salt, pepper, Tony’s to taste
Directions
- Grease a non stick pan and brown the chops on medium high for 4 minutes per side (I season with Tony’s and Garlic before browning). Transfer to a baking dish and top with onions, then layer uncooked rice in the bottom of the baking dish.
- Mix water, soup and seasoning then pour over rice and chops, making sure all is covered. Add water, if needed to insure you have at least twice as much liquid as rice.
- Cover and bake at 350° for 1 hour and 15 minutes until chops are tender.
Suburban Homestead Nerd 