Tender Pork Chops & Rice
- 4-6 pork chops
- 1 tablespoon oil
- 10-3/4 ounce can cream of mushroom soup
- 4 ounce can sliced mushrooms, drained and liquid reserved
- 2 cups long-cooking rice, uncooked
Brown pork chops lightly in oil in a skillet; drain and set aside. Combine soup, reserved liquid from mushrooms and enough water to equal 3 cups; mix well and pour into skillet. Stir in mushrooms and rice; top with pork chops. Cover and simmer for 30 to 45 minutes or until rice is tender.