Simple, herby and tasty this Baked Pork Chops and Rice formula is a fork delicate, filling supper formula that the entire family can and will appreciate.
I need to concede, I've never at any point been the hugest devotee of pork slash plans. For the most part for the basic truth of how a few people have cooked them and it has pretty much been somewhat chewy just as I would prefer… and that isn't the manner by which I like my pork slashes.
These Baked Pork Chops are truly self-destruct fork delicate, there is no exertion expected to cut these awful young men into equal parts. They are prepared up in rice which gives this feast considerably more substance.
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Ingredients
- 2 Tbs vegetable oil
- 4-5 boneless pork chops
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 2 tsp dried rosemary divided
- 1 tsp thyme
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of chicken soup
- 1 1/2 cups milk
- 1 cup long grain white rice
- 1/2 cup butter
- Parsley garnish
Instructions
- Preheat oven to 275.
- Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.
- In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.
- Remove from heat and place in a 9"x13" pan, set aside.
- Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.
- Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.
- Pour over pork chops, cover with tinfoil and bake for 2 hours.
- Remove from oven and garnish with parsley if desired.
For More Details : bit.ly/2SBx1Vq
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