This
recipe is a great idea for working parents that want something
to cook that is fast, easy, and delicious! - Submitted by Jillian
Penge from Gurnee, Illinois.
Pork
Chop and Mushroom Casserole
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, 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 20-30 minutes.
Makes 6 servings.
Tip: You can season your
pork chop pieces before frying with garlic salt or seasoning
salt, as I do.
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