3 – 4 thin, large boneless pork chops (or 5 – 6 small ones)
Salt & pepper
1/2 sleeve saltine crackers, crushed finely
2 cups instant white rice
1 can cheddar cheese soup
1/2 can cream of mushroom soup
I buy DiGiorno Shaved Parmesan in specialty cheese section (just under $4)
Preheat oven to 350º. Mix to combine the rice, soups, pinch of salt and pepper, 1/2 cup shaved parmesan and water (I fill one of the empty soup cans full) in a greased medium casserole dish (I use a 8 1/2 x 11 for this).
I pound out thick chops to a very thin thickness, but you can buy chops already super thin. Salt and pepper both sides of the chops. Press a light sprinkling of crushed cracker crumbs onto one side of chops.
Brown both sides of chops – starting with crumb side first – in a drizzle of olive oil on medium-high heat. (You may have to do this one at a time … depending on size of chops and pan.) Set aside each chop as you continue browning the remaining pork.
Arrange chops onto rice mixture in casserole dish … sprinkling shaved parmesan on top of each chop.
Cover with foil and bake on middle rack for one hour … removing foil for the last 30 minutes of baking. Broccoli or frozen peas can be added to rice mixture for a more-complete all-in-one meal. Let rest 5 minutes before serving.