1. Grease 10 x 13 dish and preheat oven to 350 degrees. 2. Note - If using regular table salt, reduce amount by at least half. 3. In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside. 4. Mix rice and mushroom soup. 5. Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices. 6. Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions. 7. Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well. 8. 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. 9. Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour. 10. Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops. ---------------------------------------------------------------------------
Nutrition
Ingredients
