Rice loaded with garden vegetables is the star of this show. The pork chops bake right on top going along for the ride.
Here’s a meal that’s easy to prepare where everything cooks all in one pan!
The rice in this dish is full of garden vegetable flavor. It’s loaded with onion, carrots, celery and mushrooms. These veggies are the base for many fine French recipes. They call it “mirepoix.” While true mirepoix often doesn’t contain mushrooms (but can), carrots, celery and onion are the key ingredients. If you want to get technical, genuine mirepoix is two parts onion to one part carrots and celery. But in any combination, these veggies add tons of flavor.
This was a meal my late husband used to make for us. He used to put chicken on the top and drizzle that with melted butter and a light dusting of poultry seasoning. I know he got it from an old cookbook–and I don’t remember which one now. Trust me, the guy was no Wolfgang Puck, but this he could make and it tasted really good.
I think the original recipe he used called for cream of chicken, but we found it tasted better with the cream of mushroom.
- 4 loin or rib pork chops (boneless or bone-in)
- 1 can (10.75 oz) cream of mushroom soup
- 1 soup can water
- 1 cup roughly chopped carrots
- 1 cup diced onion
- 1 cup sliced celery (about ½-inch pieces)
- 1 cup sliced mushrooms
- 1 cup rice
- 1 tsp. salt
- ½ tsp pepper
- Additional ingredients (optional):
- 2 tbs olive oil for brushing pork chops
- salt, pepper, garlic powder to taste
- Preheat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking dish.
- In a large bowl, mix all ingredients except the pork chops. Pour into prepared pan.
- Lay pork chops on top of rice mixture.
- Brush pork chops with the oil and sprinkle with additional salt, pepper and garlic powder if desired.
- Bake for 50-60 minutes, or until rice is tender.