Serves: 4
Total Calories: 578
Brown pork chops lightly in oil in a skillet; drain and set aside. Combine soup, reserved liquid from mushrooms and enough water to equal 3 cups; mix well and pour into skillet. Stir in mushrooms and rice; top with pork chops. Cover and simmer for 30 to 45 minutes, or until rice is tender.
Tip: Pick up a bundle of fresh flowers when you shop for groceries. Tucked into a pitcher or glass jar, even humble daisies are charming and cheerful!
This Shelly’s Pork Chops & Rice recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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