- 4 approximately 1 1/4-inch [3-cm] thick pork chops
- 6 medium-size onions, chopped
- 1 teaspoon [5 mL] salt
- 1/4 cup [60 mL] white rice
- 1 [10-ounce / 284-mL] can cream of tomato soup concentrate
- 10 ounces [310 mL] water
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- Preheat oven to 350°F [180°C].
- Arrange pork chops into an oven-safe casserole.
- Sprinkle chops with chopped onion; salt.
- Sprinkle all over with rice and then pour in cream of tomato soup concentrate; pour in water.
- Cover casserole.
- Bake into preheated oven, for 1 1/2 hours.
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