So freaking good. Comfort food at it’s finest. When I was younger my mom would ask me and my brother what we wanted to eat on our birthdays. I always asked for this casserole. It’s just that good. This is another one of those recipes that don’t have exact measurements.
You will need:
2 cups rice
2 cloves garlic, minced
1 can cream of mushroom soup
1 can chicken broth
Pour a couple tbsp of olive oil in a large skillet and heat over medium. Brown the pork chops a bit on both sides. You aren’t trying to cook the pork chops, you are trying to flavor the oil a bit.
While pork chops are browning chop the onion.
As you finish browning each pork chop layer them in the bottom of a 13×9 pan.
Once you have finished browning the pork chops pour your two cups of rice in the skillet (still over medium heat) the chops came out of. Stir the rice to coat in the (now flavored) oil. Keep stirring the rice for a few minutes so the oil kind of soaks in.
Add the garlic and chopped onion to the rice and stir till the onion becomes translucent.
Now add the mushroom soup and the chicken broth plus enough water to fill the empty mushroom soup can twice. Ok, let me explain that just a bit. It’s not the entire can of broth plus two empty soup cans worth of water. It’s the broth plus enough water to make two empty soup cans worth of liquid TOTAL. If that still doesn’t make sense just leave a comment and I’ll try to explain it a different way.
Stir that all together until it begins to thicken just a bit then pour it over the pork chops.
Spread the rice around over the pork chops until it’s even or you will just end up with a pile of rice in the center and just liquid around the edges. You can even shake the dish a little to help it settle.
Now, cover the dish with foil tightly and put in a 325 degree oven for at least 1 hour if you are using white rice and at least 1 hour and 30 minutes if you are using brown. Check the rice to make sure it’s done before you take it out.
This thing is crazy good, seriously!!!