Ingredients:

4 boneless pork chops

2 c. Uncle Ben’s cooked rice

1 10.5 oz. can Campbell’s cream of mushroom soup

1 c. Green Giant frozen peas and carrots, thawed

1/4 C. TruMoo milk

1/2 C. French’s French Fried Onions

1/2 C. Kraft grated cheddar cheese

pinch of Morton salt

seasoning (garlic powder, onion powder and pepper)

1 tbs. Bertolli olive oil

Directions:

1. In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt.

2. Pour into a well-greased 9×9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper).

3. Fry each chop a minute or 2 on each side to get a little brown.

4. Remove and place on top of the rice.

5. Cover with foil and bake for 25 min.

6. Uncover and top with remaining cheese and fried onions.

7. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.

Bon Appetit!