Grease pan with butter or cooking oil.
Put rice in bottom of pan.
Place pork chops on top of rice.
Pour soup around over top of pork chops and rice.
Bake at 350\u00b0 until rice is done.
dd mushrooms, onion and green pepper; cover and microwave at High for
Season pork chops and brown.
Combine soup, milk and water and heat until smooth.
Pour rice in bottom of casserole dish.
Layer pork chop on top of rice.
Pour liquid over chops and rice.
Bake, uncovered, for 20 minutes at 350\u00b0 or until liquid is absorbed in rice.
Serves 4.
Brown chops on both sides and season.
In 8 x 8 x 2-inch pan, combine soup, water and wine.
Stir in uncooked rice, mushrooms and bouillon, Worcestershire sauce, garlic and thyme.
Top with pork chops and add onion rings.
Cover and bake at 375\u00b0 for 60 minutes.
Preheat oven to 350\u00b0.
Brown pork chops in skillet.
In the meantime mix soups, water, pepper, and rice in a casserole dish. Add browned pork chops and cook covered in the preheated oven for 45 min.
Pour rice in casserole dish.
Brown pork chop on each side. Not done, but brown.
Place on rice.
Pour consomme over all and bake at 350\u00b0 for 1 hour.
Fry pork chops in small amount of oil; place in casserole dish. Mix soup, 1 can water and chopped peppers; pour over pork chops. Sprinkle rice over this and press into soup.
Bake at 350\u00b0 until rice is done.
Cover with cheese.
When cheese is melted, remove from oven and serve.
Sprinkle rice into casserole dish.
Heat soups and water and pour over rice.
Arrange pork chops on rice.
Sprinkle with dry onion soup.
Cover container with foil.
Bake in 325\u00b0 oven for 2 hours and 15 minutes without covering.
Serves 4 to 6.
Season pork chops well on both sides with salt and pepper. Brown in
Brown 6 pork chops.
Spray Pam in large cake pan and place chops in single layer.
Cook 1 cup rice.
Put thick slice of onion on each chop.
Put mound of cooked rice over each onion.
Mix 1 can tomato soup, 1 pint tomatoes and 1 small (6 ounce) can tomato paste.
Pour over chops and rice.
Cover (I use foil).
Bake at 350\u00b0 for 1 1/2 hours.
Baste with sauce every half hour.
Layer in 13 x 9-inch pan, rice, onion, green pepper, pork chops and consomme.
Cover and bake at 350\u00b0 for 1 hour or until liquid is cooked away.
Sprinkle chops with pepper and brown in a heavy, covered skillet, sprayed generously with non-stick cooking spray. Cook until browned on both sides; remove from skillet and drain well. Add rice, tomatoes with juice, water, salt and mustard to skillet; stir to mix. Return chops to skillet and bring to a boil, cover and immediately reduce heat to simmer; cook 25-30 minutes or until chops and rice are done. Serves 4.
Brown pork chops.
Combine soup, onion mix and rice.
Stir in water.
Pour into 9 x 13 x 2-inch baking dish.
Place chops on top and cover tightly with foil.
Bake at 375\u00b0 for 1 hour.
Uncover and bake 15 minutes more.
Brown pork chops and put in shallow baking dish.
Dissolve bouillon cubes in water and pour over chops.
Add remaining ingredients, sprinkling top with pepper and paprika.
Cover tightly (with foil if cover is not available) and bake in a moderate oven at (350\u00b0) for about 1 hour.
Yield: 4 servings.
Season pork chops and brown on both sides.
Put in a baking pan.
Mix remaining ingredients; pour over chops.
Cover with foil and bake at 350 degrees for 1 hour.
Stir together the first 4 ingredients in a 9 x 13-inch baking dish.
Brown the pork chops and place on top of mixture.
Bake 1 1/2 hours, covered, at 325\u00b0.
Serves 4.
(May need to add water while baking.)
Season chop with pepper; place in a small nonstick skillet.
In a small bowl, combine all ingredients except 1 tablespoons water and cornstarch. Pour over pork. Bring to a boil. Reduce heat; cover and simmer 20-25 minute or until meat thermometer reads 160 degrees. Remove pork chop and keep warm.
Stir together cornstarch and 1 tablespoons water and stir into the pan juices. Bring to a boil and cook 1 minute or until thickened. Pour over pork.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Salt and pepper pork pieces and brown quickly.
Place rice in bottom of large buttered baking dish and cover with orange juice. Put pork pieces on top of rice and pour can of soup over all. Bake at 350\u00b0 for 45 minutes.
Check if additional moisture is needed.
Replace with orange juice or water.
Bake 15 minutes longer or until done.
In a skillet, brown pork chops in butter.
Spread uncooked rice in bottom of a rectangular baking dish.
Spread soup, onion and pimiento over rice.
Sprinkle with seasoning.
Pour approximately 3 cups hot water over rice.
Place chops on top and cover tightly.
Bake in 350\u00b0 oven for 50 minutes or until pork chops and rice are done.