Ingredients
-
4 - 6
-
1/4
-
1/4
-
1
-
1/8
-
1/2
-
1
-
3
-
1 - 2
-
1
-
-
-
-
-
Directions
Indian Pork Chops and Rice,I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!,These were pretty good. I will probably make a few adjustments for the next go around. My DH thought they were a little salty (I don’t think ANYTHING is too salty) so I will cut back a little there, and maybe spice the rice up some more. Overall it is very fast and easy, so I will be having it again!
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Steps
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1
Done
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Grease 10 X 13 Dish and Preheat Oven to 350 Degrees. |
|
2
Done
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Note - If Using Regular Table Salt, Reduce Amount by at Least Half. |
|
3
Done
|
in a Large Skillet, Sprinkle Pork Chops With Spices, Brown in Oil and Drain. Set Aside. |
|
4
Done
|
Mix Rice and Mushroom Soup. |
|
5
Done
|
Slice Onions Into 1/4" to 1/2" Thick Slices and Slice Tomatoes Into 1/2" Thick Slices. |
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6
Done
|
Put Pork Chops Into Baking Dish and Spread Onion Slices Out on Top. Sprinkle a Pinch of Kosher Salt Over the Onions. |
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7
Done
|
Place the Tomato Slices Over the Onions and Sprinkle a Pinch of Kosher Salt on Them as Well. |
|
8
Done
|
Spread the Rice Mixture Over the Tomatoes. I Drop by Large Spoonfuls and Just Sort of Press Into Place So the Tomatoes Are not Rearranged. |
|
9
Done
|
Bake, Uncovered. For 3/4" Thick Pork Chops, Bake For 3/4 of an Hour. For 1" Thick Pork Chops, Bake For 1 Hour. |
|
10
Done
|
Serve With a Spatula Leaving the Onions, Tomatoes and Rice in Place on Top of the Pork Chops. |
