Pork Chop Bake
This recipe is so simple and so comforting and is truly a Minnesota staple in most homes. I mean really, cream of mushroom soup and dry onion soup mix, that’s pretty much the start to most hot dish recipes! I just love how the house smells when this is in the oven. Now I don’t even like mushrooms but the cream of mushroom in this recipe is a must. It drives Scott crazy when I even pick out the little cubes of mushroom, but sometimes I get real ambitious and throw it in the blender and blend them up.
I’ve tried to make my peace with mushrooms and Scott makes me try them every time he makes them, but I just can’t get overly excited about them at all. I will admit however, that sometimes, in some cases, with select mushrooms that he makes, they aren’t too bad. He likes to saute them in butter and seasonings and the shiitake were probably the best I have tried.
Back to the recipe. This is really just a few simple ingredients that are in most every pantry and baked for an hour until the rice is done. The pork chops are tender but not dry and the mushroom soup and onion soup mixed together cook in to the rice and well I could eat the whole pan of rice alone. I’m sure most everyone has this recipe in their recipe box, but I just had to share it because it is January…in Minnesota…and I needed a little warm comfort to come home to.
There is a recipe similar to this made with cream of chicken soup and chicken breasts. I will try and get that one posted soon. It is equally delicious.
- 4 Pork Chops
- 2 tsp seasoning blend--I used steak and burger seasoning
- 1 pkg Dry Onion Soup Mix
- 1 can Cream of Mushroom Soup
- 2 c water
- 1 c uncooked rice
- Pre heat oven to 350
- Season pork chops with seasoning on both sides
- Brown pork chops in a pan
- Mix soup mix, soup, water and rice in a bowl and pour into a 9 x 13 casserole
- Lay pork chops on top of rice mixture
- Cover and bake for 1 hour
- Check rice to see if it is done
- Bake up to another ½ hour