Pork Chops & Rice
Caroline TrinidadMcAlester, OK
Try adding a fresh sliced jalapeño before baking for added zest.
4 to 8 pork chops
1-1/2 oz. pkg. onion soup mix
2 green peppers, sliced and divided
1 c. long-cooking rice, uncooked
Sauté pork chops in a 12" skillet until browned on both sides; remove to a platter. Add soup mix and 2 cups water to same skillet; stir and heat until mix dissolves. Layer half the green peppers in an ungreased 13"x9" baking pan; sprinkle with rice. Arrange pork chops on top; pour soup mixture over the pork chops. Top with remaining peppers; cover and bake at 325 degrees for 45 minutes to one hour. Serves 4 to 8.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Caroline TrinidadMcAlester, OK
Try adding a fresh sliced jalapeño before baking for added zest.
4 to 8 pork chops
1-1/2 oz. pkg. onion soup mix
2 green peppers, sliced and divided
1 c. long-cooking rice, uncooked
Sauté pork chops in a 12" skillet until browned on both sides; remove to a platter. Add soup mix and 2 cups water to same skillet; stir and heat until mix dissolves. Layer half the green peppers in an ungreased 13"x9" baking pan; sprinkle with rice. Arrange pork chops on top; pour soup mixture over the pork chops. Top with remaining peppers; cover and bake at 325 degrees for 45 minutes to one hour. Serves 4 to 8.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
