Pork chops over rice
By: Heather Bassett
6 pork chops
5 cups hot, cooked rice
1 (10oz) can of onion soup
1 cup sour cream
3 Tablespoons olive oil
1 can cream of mushroom soup
Brown pork chops in oil. Season with salt and pepper. Place rice in the bottom of a 9x13 glass casserole dish. Arrange pork chops on top. Combine mushroom soup, onion soup, and sour cream in a medium size bowl. Blend well. Pour sauce over pork chops. Cover with tin foil and bake at 350 degrees (not convection) for 1 hour. Uncover and cook 15 minutes to brown.
6 servings
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