Shelly's Recipe

PORK CHOP, MUSHROOM & RICE BAKE WITH THYME

Category: Casseroles - Pork

1 can Cream of Mushroom Soup
1 1/2 c. water
1/2 tsp. dried thyme
1 c. long grain white rice
1 c. fresh sliced mushrooms
1 small onion, peeled, halved and sliced
1 Tbsp. olive oil
4 pork chops
Salt & freshly ground black pepper to taste

Preheat oven to 350. Lightly butter an 8-inch square baking dish.

In the prepared baking dish, stir the cream of mushroom soup, water & thyme together until well blended. Stir in the rice, mushrooms & onions. Set aside.

In a large frying pan, heat the olive oil over medium heat. In it, brown the pork chops for a few minutes on each side. Season to taste with salt & freshly ground black pepper. Place the browned pork chops on top of casserole and cover tightly. Bake for 55-60 minutes or until liquid is absorbed by the rice and pork is done. Serves 4