Pork Chop and Rice Casserole

 

Ingredients:

• 1 (10.5 oz) can condensed cream of mushroom soup
• 2 cups low-sodium beef broth
• 1 cup uncooked long grain white rice
• ¼ teaspoon garlic powder
• ¼ teaspoon dried chives
• ¼ teaspoon onion powder
• 4 bone-in thick-cut pork chops (about 1 lb. each)
• 1 (1 ounce) packet Lipton Onion Soup & Dip Mix (or other seasoning of choice, adjust to taste)
• Optional garnish: chopped fresh parsley or basil

Instructions:

1. Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

2. In a bowl, whisk together condensed cream of mushroom soup, low-sodium beef broth, uncooked rice, garlic powder, dried chives, and onion powder. Pour this mixture into the prepared baking dish.

3. Pat the pork chops dry with paper towels and place them on top of the rice mixture in the baking dish.

4. Sprinkle the Lipton Onion Soup & Dip Mix (or your chosen seasoning) over the pork chops, adjusting to taste preference.

5. Cover the baking dish tightly with foil and bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the rice is tender and the pork chops are cooked through.

6. Once done, remove the pork chops from the dish and transfer them to a serving platter.

7. Fluff the rice with a fork to ensure it is tender and creamy, resembling risotto in texture.

8. Optionally, garnish the rice and pork chops with chopped fresh parsley or basil before serving.