BAKED PORK CHOPS & RICE #dinner #lunch

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

1. Preheat oven to 275.
2. Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.
3. In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.
4. Remove from heat and place in a 9"x13" pan, set aside.
5. 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.
6. Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.
7. Pour over pork chops, cover with tinfoil and bake for 2 hours.
8. Remove from oven and garnish with parsley if desired.

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