6 rib, loin or shoulder pork chops — 3/4-1″ thick
2 tablespoons oil
1 can cream of mushroom soup — condensed/undiluted
2 1/2 ounce jar sliced mushrooms — drained
6 slices red onion
6 slices green pepper — 1/4-1/2″ thick rings
2 packages Frozen Rice Medley — OR
Frozen Long-Grain White & Wild Rice 6 cherry tomatoes
Heat oven to 325 F. In a large skillet, brown chops in hot oil; drain. Prepare rice according to package directions. In small bowl , combine soup and mushrooms. place chops in 13×9 ” baking dish. Pour soup mixture over chops. Place one slice onion on ech chop. Top with green pepper slice, divide rice evenly between chops, spooning into pepper rings. Bake at 325 F. for 1-1 1/4 hours. Top each chop with cherry tomatoes before serving. If desired, garnish with parsley. Makes 6 servings. Per serving: 270 calories, 12 g protein, 24 g carbohydrate, 14 g fat, 950 mg sodium, 125 mg potassium Pillsbury Easy & Elegant Recipes, Pillsbury Classics #10, p. 56 MC formatting by bobbi744@acd.net ICQ#2099532