There is no food that my husband likes more than something cooked in mushroom soup (go figure) so sometimes I take advantage of that and please both of us. He’s a happy little peach because he has something that reaches his soul on some deep level and I’m happy because he’s actually eating what I made and is happy about it (this man is picky to the 10th power!). With the lower fat mushroom soup I don’t even mind having it once in awhile.
MAKES: 4 servings
INGREDIENTS:
- 4 pork loin slices, 3/4-1 inch thick
- 1/4 cup onion, finely diced
- salt and pepper, to taste
- 3 cups chicken broth
- 1 1/2 cups white rice, well rinsed
- 1 can reduced-fat cream of mushroom soup
DIRECTIONS:
- Sprinkle a little salt and pepper on the chops.
- Brown them, but do not cook through, with a little oil in large pan or skillet that has a lid.
- Remove chops from skillet, add the onion and rice to skillet without removing the oil and brown bits and cook on low heat until the onion is translucent mix in the chicken broth.
- Cook until the rice has expanded but isn’t near dry, put the chops back into the pan and top with the mushroom soup.
- Cover the skillet with the snug fitting lid and either turn the burner to a very low heat setting (I use minimum) and leave it there for 20-30 mins being careful to not let it scorch or burn.
TIP:
- Another option is to place the lidded skillet in the oven @ 325F for 30-40 mins, again being careful to not let it scorch.
