(This is a pretty yummy casserole and excellent if you’ve run out of ideas and are tired of the same old pork chop dinner. My aunt made this when we were in Florida and I made sure to bring the recipe home.)
8 boneless pork chops (I use the center cut, more lean meat)
2 cups uncooked rice
¾ cup milk
10 ¾ oz can cream of celery soup
10 ¾ oz can cream of chicken soup
1 medium onion, sliced
2 (14 oz) cans carrots, drained
2 cups water
Salt, pepper and garlic powder
Preheat oven to 350. In large skillet over medium high heat, warm olive oil. Season chops with salt, pepper and garlic. Add to oil and cook about 2 mins. on each side or until lightly browned. Remove from skillet and place in a greased baking pan. In a medium bowl, combine rice, milk, soups, water and onion. Mix well and pour over chops. Cover and bake for 1 hour or until rice is tender and chops are cooked through.
I served this with cornbread muffins!