Recipe: Southern Pork Chop Casserole

Lunch

SOUTHERN PORK CHOP CASSEROLE

Serves 6-8

2 Tbsp shortening or oil

6-8 pork chops

1 C uncooked long-grain rice

1 envelope (1 oz) dry onion soup mix

10 ¾ oz can mushroom soup plus water to cover chops OR homemade Cream of Mushroom soup (see recipe in Basics section, enough to cover chops

Preheat oven to 375^o. Heat shortening or oil in a large skillet and brown chops on both sides. Sprinkle uncooked rice in bottom of a large baking pan, and sprinkle dry onion soup mix over rice. Place pork chops on top. If using canned soup, cover chops with undiluted soup and add enough water to pan to cover chops. If using homemade mushroom soup, pour over shops to cover. Bake uncovered for 1 hour.