Pork chops are always so hard to perfect in my opinion. They are very easy to over cook and even if you think you got it just right, they can be so dry. It took me a few tries to hone in on this recipe - I tried cream of chicken, less rosemary, no onion soup mix, more rosemary, less salt, more pepper, lower heat, more rice and finally found a flavorful and moist pork chop. I will say I use my home grown (then dried) rosemary so this dish carries a heavy rosemary flavor. If you prefer a more mild rosemary flavor, I recommend only using 1 teaspoon in this recipe.
I rarely buy or keep chicken broth on hand. I tend to buy the bullion paste and mix it into warm water to make enough broth for whichever recipe I am making. I also find the flavor is much better with my method than normal broth. I do this with beef broth and vegetable broth, as well. Now I just need them to make one for roasted pork and my ramen game will be next level!
My husband and I make quarterly trips to Costco to stock up on meat. We buy pork, chicken, beef (when we don't have elk or moose in the freezer) and some of our other favorites. If you have ever bought pork chops from Costco, then you know they are THHHHICK. I took 4 of these and sliced them in half to be the thickness of a normal store-bought chop.
This is similar to a crock pot recipe in the sense that you can fix it and forget it but it cooks in much less time, leaving wiggle room for the "oops, I forgot to thaw the meat" or "I don't want to wake up early to prep the crock pot".
List of Ingredients
oil of choice
pork chops
salt
pepper
onion powder
rosemary
thyme
cream of mushroom soup
milk
chicken broth
minute rice
salted butter
onion soup mix
parsley
Step 1: prep and season the chops
Preheat your oven to 275 degrees.
Since I have the extremely thick costco pork chops, I removed 4 of them from the packaging, rinsed them under cool water and sliced them in half to resemble a 1" pork chop.
I then patted both sides dry and laid them on a cutting board so that they are ready to be seasoned.
In a small bowl, I added the salt, pepper, onion powder and half of the rosemary. Reserve the second half of the rosemary to use for the rice later. Thoroughly mix these seasonings together and apply liberally to both sides of each pork chop. Set the chops aside while you heat the oil in your pan.
Step 2: sear the chops
Heat about 2-3 tablespoons of either olive or vegetable oil over medium-high heat in a shallow pan. The oil should just coat the bottom of the pan.
Working in batches, sear the pork chops in the oil for about 2 minutes on each side or until browned. I found that I could fit 3 pork chops into my pan at a time.
Once seared, move the pork chops over to a 9x13 dish so that they do not overlap. There is no need to grease the dish but you can if you would prefer.
Step 3: prep the rice
In a saucepan, combine the rest of the rosemary, thyme, mushroom soup, milk, chicken broth, dry rice, butter and onion soup mix.
Place on the stovetop and bring to a boil over medium-high heat, stirring continuously. Boil the mixture just until the butter is melted and remove from heat.
Step 4: assemble the dish
Take your rice mixture and evenly pour over the pork chops in the 9x13 dish. Spread the mixture using a spatula if you need to even it out.
Step 5: bake and serve
Cover the dish with a sheet of tin foil and place in the preheated oven at 275 degrees. Bake for 2 hours or until pork chops are fork tender.
After the 2 hours is up, remove the dish from the oven and uncover. Garnish with fresh or dried parsley - I use parsley that i grew last year and then dried. Serve and enjoy!
Who doesn’t love an easy weeknight meal? This is minimal effort with maximum reward! Please give me a follow, leave a comment letting me know what you think and/or check out some of the other recipes posted.
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