Wednesday, January 13, 2016

Pork Chop Casserole

Robert Nichola

Borrowed and Shareing
Pork Chop Casserole -- One of my FAVES 
4 boneless pork chops
2 C. cooked rice (I used a boil in bag one)
1 10.5oz. can cream of mushroom soup
1 C. frozen peas and carrots, thawed
1/4 C. milk
1/2 C. French Fried Onions
1/2 C. grated cheddar cheese
pinch of salt
my house seasoning mix (posted earlier)
1 T. olive oil
In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well greased 9x9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.
Janet's Appalachian Kitchen

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