Baked Pork Chop Dinner

Convenient frozen vegetables and instant rice work well with thick-cut boneless chops in an easy mushroom cream sauce. MORE+ LESS-

By Pillsbury Kitchens

February 22, 2010

1/2

teaspoon seasoned salt

1/4

teaspoon pepper

(3/4-inch-thick) boneless pork loin chops

cups frozen cut broccoli

cup uncooked instant white or brown rice

cup ready-to-eat baby-cut carrots, cut in half lengthwise

(10 3/4-oz.) can condensed cream of mushroom soup

(4.5-oz.) jar sliced mushrooms, drained

1 1/4

cups water

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1

Heat oven to 350°F. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. In small bowl, mix seasoned salt and 1/8 teaspoon of the pepper; sprinkle on both sides of each pork chop. Add pork chops to skillet; cook 5 to 7 minutes or until browned on both sides. Remove chops from skillet; set aside.
2

Meanwhile, spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine broccoli, rice, carrots, soup, mushrooms, water and remaining 1/8 teaspoon pepper; mix well. Arrange pork chops over mixture. Cover tightly with foil.
3

Bake at 350°F. for 45 to 50 minutes or until pork chops are fork-tender and no longer pink in center.

Instant brown rice has more fiber and protein than white rice, and it cooks in a flash. Even if there's white rice in your pantry, purchase brown rice and treat yourself and your family to this nutritious whole grain.
Select pork chops of similar thickness so that they are done at the same time.