Monday, September 1, 2008


1 c. long cooking rice
2 lbs. pork chops, trimmed of fat (or however much meat you want)
1 envelope dry onion soup
1 can cream of mushroom soup
2 c. water

Preheat oven to 350 degrees. Put rice in bottom of 9x13-inch pan. Lay pork chops on rice. Sprinkle dry soup over meat. Dilute mushroom soup with 2 cups of water and pour over top. Sprinkle generously with paprika. Use no salt – onion soup has plenty! Cover with foil. Bake for 2 hours.

Notes: This is so quick and easy to prepare! Just plan ahead for baking time.

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