Pork Chop-Onion-Rice Bake

An "old" family recipe from pre GFCF days that still works as long as you check the onion soup mix. I remember a post a while back that Lipton's Golden Onion was OK and another told how to make your own GFCF mix.

• 6 pork chops
• Lard or oil to brown chops
• 1 cup rice, uncooked
• 1 packet onion soup mix
• 1 small can mushrooms, sliced
• water as needed

1. Brown the pork chps in the lard or oil.
2. Spread uncooked rice in a 9" x 13" pan.
3. Reserve 1 Tbsp. Onion soup mix and sprinkle the remainder over the top of the rice.
4. Drain mushrooms, reserving liquid.
5. Distribute mushrooms over rice.
6. Add hot water to reserved liquid to total 3 cups.
7. Pour over rice.
8. Arrange browned pork chops on top of the rice and sprinkle with the remaining onion soup mix.
9. Cover pan tightly with aluminum foil and bake at 350 deg F until just tender (45 minutes - 1 hour).
10. Remove foil and cook 10 minutes longer or until excess liquid evaporates.

One of the things I like best about this recipe is that the pork chops don't get tough and dried out like they can when fried.

Stir fry recipes might be another area to investigate. Since the cooking time is relatively short and the meat is usually thinly sliced, it's less likely to be tough.

Contributed by Janette Smith janettebsmith@mindspring.com