Ingredients
4 pork rib chops (3/4 to 1 inch thick)1 tablespoon canola oil1 medium onion, chopped1 can (4 ounces) chopped green chiles1/2 cup chopped celery1-1/2 cups uncooked instant rice1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/3 cups water3 tablespoons reduced-sodium soy sauce
Preparation
Preheat oven to 350°. In a large skillet,over medium-high heat, cook chops in oil over medium heat 2-3 minutes on each side or until chops are lightly browned; drain. Remove and set aside.
In the same skillet, saute onion, chiles and celery until onion is tender. Stir in rice; saute until lightly browned. Add remaining ingredients.
Place in a greased 2-qt. baking dish. Top with pork chops. Bake at 30-40 minutes or until meat is tender.
