4 boneless pork chops
2 C. cooked rice
1 10.5 oz. can cream of mushroom soup
1 C. frozen peas and carrots, thawed
1/4 C. milk
1/2 C. French Fried Onions
1/2 C. grated cheddar cheese
pinch of 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. olive oil
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.
Per Serving: 258 calories; 17.7 g fat; 12 g carbohydrates; 12.9 g protein; 34 mg cholesterol; 1299 mg sodium.