Prep Time: 5 min.
Bake Time: 45 min.
1 can (10 3/4 ounces) Condensed Tomato Soup
1 cup water
1 cup frozen whole kernel corn
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves, crushed
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1. Stir the soup, water, corn, rice, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish.
2. Bake at 375° F. for 45 minutes or until the pork is cooked through and the rice is tender.
Ingredient Note: For saucier rice, increase the water to 1 1/3 cups.
Makes: 4 servings.
Frozen corn is great year-round but as the summer progresses, try using fresh corn cut from the cob instead. Don't worry about precooking it for recipes like this one - it'll be fine straight from the cob.
No comments:
Post a Comment