Ingredients:
4 -6 pork chops
1/4 teaspoon dry mustard
1/4 teaspoon cloves
1 pinch kosher salt
1/8 teaspoon fresh ground pepper
1/2 tablespoon olive oil
1 (10 1/2 ounce) cans mushroom soup
3 cups cooked rice
1 -2 large sweet onions
1 pinch kosher salt
1 -2 large tomatoes
1 pinch kosher salt
Directions:
Grease 10 x 13 dish and preheat oven to 350 degrees.
Note – If using regular table salt, reduce amount by at least half.
In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
Mix rice and mushroom soup.
Slice onions into 1/4″ to 1/2″ thick slices and slice tomatoes into 1/2″ thick slices.
Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
Bake, uncovered. For 3/4″ thick pork chops, bake for 3/4 of an hour. For 1″ thick pork chops, bake for 1 hour.
Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.