Pork Chops with Brown Rice
4 bone-in pork chops
2 packages dry onion soup mix
2 cups brown rice, uncooked
3¼ cups water
Preheat oven to 400°.
Season pork chops to taste and brown in a skillet over medium heat. In a 9x9” baking dish, combine the soup mix and rice. Spread evenly in the bottom of the dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1½ hours, or until rice is fully cooked.
Makes 4 servings.
You have to make sure to allow plenty of time while cooking this dish. Brown rice takes a long time to cook. The original recipe called for wild rice, but we don't particularly care for it. If you have the dish covered tightly with foil, you don't have to worry about the pork drying out even though you are cooking it for so long. Mine cooked for an hour and a half and it was the juiciest, most tender pork we've had in a very long time.
About the seasoning: the original recipe didn't call for seasoning the pork chops, but many reviewers suggested doing so. You can simply do salt and pepper, but I use a different Penzey's seasoning blend every time I make it.
Sorry, I forgot to take a picture of it before we gobbled it up. Next time I'll try to remember.