three10.5 ounce canswateruse the empty cans from the soup
2tablespoonsdry onion soup mix
1cupshredded cheddar cheese
parsley to garnish
Preheat your oven to 350 °F.
Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in. To get three cans of the water, simply fill up the empty mushroom soup cans and use to measure. It also helps clean out the extra soup!
Pour into a large deep large lidded casserole dish or Dutch oven like I used. This recipe is too big for a 9x13 usually, with those thick chops.
Place your frozen pork chops on top of the rice and gently immerse the chops into the soup and cover it completely so that the pork chops don't dry out.
Cover with foil or a lid and cook for 1 1/2 hours OR until the rice is tender and the pork has reached a temperature of 145°F .
Remove from the oven and sprinkle the crackers, then the cheese on top. Return to the oven and broil for 2-3 minutes until the crackers are browned and the cheese has melted.
Remove and serve.
Using frozen pork chops is my trick to keeping them juicy! The rice is going to take longer to cook, so using frozen chops lets them slowly cook.
See my notes in the post for using thinner pork chops, or defrosted pork chops.
The calories are counted using all the rice, which is more like 8 portions. We always have extra rice, which is fabulous reheated the next day!