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Baked Pork Chops with Rice

My mom would often bake pork chops smothered in canned cream of mushroom soup to keep them moist. Sometimes she would serve them with rice. Although I had not even thought about mom’s mushroom soup pork chops in quite a while, I started craving them. If I made them for my family, my husband would not be able to eat any. Thus, I set out to make something similar that would still satisfy my comfort food craving. I made some major adaptions to a recipe for a chicken, rice and mushroom soup casserole.

pork chops on rice

My version has mushrooms, but no cream of mushroom soup. Although it did not taste like my mom’s, it was still moist, delicious, and satisfied my craving.

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Comments

  1. Interesting recipe, but oven temperature isn’t in it–nor to cover or not to cover. I’m going to wing it and assume perhaps 350 degrees and probably cover with foil for part of the time.

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