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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Sunday, October 16, 2016

Baked Pork Chops

Ingredients

4 boneless pork chops

2 C. Uncle Ben’s cooked rice

1 10.5 oz. can Campbell’s cream of mushroom soup

1 C. Green Giant frozen peas and carrots, thawed

1/4 C. TruMoo milk

1/2 C. French’s French Fried Onions

1/2 C. Kraft grated cheddar cheese

pinch of Morton salt

my house seasoning mix – see below

my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1 T. Bertolli olive oil

Instructions

In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well-greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.

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