Submitted by: Rick Tytko, Brecksville, Oh
- 4 thick pork chops
- Salt & pepper to taste
- 1 can chicken rice soup
- 1 soup can water
- 1/2 cup raw rice
- Preheat oven to 350 decrees.
- Season chops and brown in a skillet in a small amount of oil.
- Place them in a casserole dish. Pour soup and water into the skillet; bring to a boil to absorb the pan drippings. Pour this over the chops.
- Add the raw rice, making sure rice is completely covered with liquid. Cover and bake for 1-1/2 hours. Serves 4.
Note: Tomato rice soup can be substituted for chicken rice soup.