Ingredients:
– 4 bone-in or boneless pork chops (about 1 inch thick)
– 1 cup long-grain white rice, uncooked
– 2 cups chicken broth
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1 packet onion soup mix
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat Oven:
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little oil.
2. Prepare the Rice Mixture:
– In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, and onion soup mix. Stir until well combined. Pour the mixture into the prepared baking dish.
3. Season the Pork Chops:
– In a small bowl, mix the garlic powder, paprika, salt, and black pepper. Rub this seasoning mixture evenly over both sides of the pork chops.
4. Sear the Pork Chops (Optional):
– Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until browned. This step is optional but adds extra flavor.
5. Assemble the Dish:
– Place the seasoned (and seared, if done) pork chops on top of the rice mixture in the baking dish.
6. Bake:
– Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
– After 1 hour, remove the foil and bake for an additional 15-20 minutes, or until the pork chops are cooked through and the rice is tender. The internal temperature of the pork chops should reach 145°F (63°C).
7. Garnish and Serve:
– Remove the baking dish from the oven and let it rest for a few minutes.
– Garnish with chopped fresh parsley before serving.
