4-6 pork chops
1 T. oil
1 can (10.75 oz.) cream of mushroom soup
1/2 c. white wine
2 1/2 c. water
2 c. long-grain rice, uncooked
In a large skillet, brown pork chops lightly in oil; drain and set aside. Combine soup, wine and water; mix well and pour into skillet. Stir in rice; top with pork chops. Cover and simmer for 30-45 minutes or until rice is tender.
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Tips: This was a very easy pork chop dish to put together and I loved the fact that I had a side dish built right in. If your family enjoys mushrooms (I do, my husband does not), consider adding a small can of them with the liquid to the soup mixture and slightly decrease the amount of water needed. You will want to serve this dish as soon as the rice is finished cooking. If it sits too long, the pork chops will begin to get dry and the rice will absorb every last drop of moisture. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)