Ingredients: |
Ingredients: 2-4 pork chops, boneless, any thickness
1 can cream of mushroom Soup (Campbell's preferred - of course - and WITH salt, people; just kidding, if you have a problem with sodium, I guess I'll allow "less sodium" kinds)
2 cups Minute Rice
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Directions: |
Directions:Put your chops in a large saucepan over medium high heat. Cook them 5 minutes on each side. Add the can of Cream of Mushroom soup plus a can of water. Mix it up nicely in the saucepan, breaking up the lumps. Allow the mixture to come to a boil, then reduce to a simmer, on medium heat. If the chops are fairly thin (1/2"), set timer for about 25 minutes; if the chops are thicker, then set the timer for 30-40 minutes. Flip the chops every so often, and keep stirring up that "gravy" adding pepper along the way too (this is a great dish to over pepper!).
While this is going, make your rice. If you really need instructions on how to make Minute Rice, then...you must be a guy. So let's help the guys. I like lots of rice, so even if I'm only doing 2 chops, I'll make 2 cups of rice. So bring 2 cups of water to boil (in a separate pot), then throw in your 2 cups of Minute Rice, put a top on the pot, take it off the heat and wait 5 minutes.
Serve each pork chop over a bed of rice and then slather that gravy over the top. Sprinkle a little pepper and you're done. I like this feast with canned green beans, the French style cut kind. That's right, McWilliams sisters, CANNED.
That said, this meal can be made much more upscale in many ways (baking the pork chops, stuffing them, using real, homemade gravy, using fresh green beans, etc.), but I like it just the way my mom made it every birthday, by my request, throughout my youth. I still make it, and I love it. It's a great reminder of home! |
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