Pork Chop & Spanish Rice Bake

By Addie

It couldn't be easier to get an enjoyable dinner on the table...simply combine the ingredients in a baking dish and pop the dish in the oven. In less than an hour, you have a savory pork chop and rice dinner.

Ingredients

• 1 can (10 3/4 ounces)condensed tomato soup
• 1 cup water
• 1 cup frozen whole kernel corn
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme leaves, crushed
• 4 boneless pork chop, 3/4-inch thick (about 1 pound)

Preparation

Step 1

Stir the soup, water, corn, rice, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish.


Bake at 375° F. for 45 minutes or until the pork is cooked through and the rice is tender.


Ingredient Note: For saucier rice, increase the water to 1 1/3 cups.