No Peek Pork Chops and Rice
Servings: 6-8
Ingredients:
- 6 pork chops (bone-in or boneless)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups low-sodium chicken broth
- 1 1/2 cups uncooked long-grain white rice
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Cooking spray
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole dish with cooking spray.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, uncooked rice, Cajun seasoning, salt, pepper, garlic powder, and onion powder. Stir until well combined.
- Pour the rice mixture into the prepared casserole dish, spreading it out evenly.
- Place the pork chops on top of the rice mixture in the casserole dish. Season the pork chops with additional Cajun seasoning, salt, and pepper to taste.
- Cover the casserole dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, depending on the thickness of your pork chops.
- Once cooked, carefully remove the casserole dish from the oven and take off the foil.
- Remove the pork chops from the casserole dish and set them aside on a plate.
- Fluff the rice with a fork to ensure it’s fully cooked and well combined with the sauce.
- Serve the pork chops over the rice, spooning some of the sauce over the top. Garnish with chopped fresh parsley if desired.
- Serve hot, accompanied by steamed broccoli or your favorite vegetable.
