Pork Chops and Rice

One of my favorite recipes growing up turned into one of Andrew's favorite recipes after we got married, and Robert grew up loving it too. It is a family favorite and I kicking myself for not taking pictures. It takes a little longer than most of my recipes---1 hour total, but it is worth it!

Pork Chops and Rice
1 lb pork chops                   1/2 c flour
 salt and pepper                  1/4oil  
1 1/2 c regular rice              1 pkg. onion soup mix
1 can mushrooms               1 can cream of mushroom soup
 water

Spray a 9"x13" glass baking dish with Pam, put rice, onion soup mix (reserve about 1 1/2 TBSP), and mushroom soup in glass dish. Drain mushrooms, reserving liquid in a 3 cup measuring cup. Add mushrooms to rice mixture. Fill the cup with the mushroom liquid to 3 cups with water, stir into mixture, stir well.

Coat chops with the flour, salt and pepper, brown in the 1/4 cup oil. When browned on both sides, arrange chops on top of rice mixture. Sprinkle remaining soup mix on top of chops and gentle press them down into the water to let the tops get a bit wet.  Bake at 350 degrees for 45 minutes.

This is such a classy looking meal, the pork chops get so tender and the rice has a wonderful flavor. I have been known to leave out the soup when trying to lower calories, it still works well and has a good flavor. My mom always put peas in it too, probably about a cup, love them in it but Andrew has diverticulitus so I don't add them anymore.