Pork Chop and Mushroom Casserole
"This recipe is a great idea for working parents that want something to cook that is fast, easy, and delicious!" Recipe submitted by Jillian Penge from Gurnee, Illinois.
3 tablespoons olive oil, for frying
6 boneless pork chops, diced
2 (10.75-ounce) cans condensed cream of mushroom soup
3 cups instant rice
3/4 cup water
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
- In frying pan, let olive oil get hot. Put cut up pork chop pieces into oil and fry until done (no signs of pink).
- In casserole dish combine all ingredients including drippings from the pork chops. Mix well. Cook uncovered for 20 to 30 minutes.
Makes 6 servings.
Tip: You can season your pork chop pieces before frying with garlic salt or seasoning salt, as I do.