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Categories:
pork shoulder chops vegetable oil Soup mushrooms red onion green bell peppers rice mix cherry tomatoes
Viewed: 32 - Published at: a year agoIngredients
- 6 each pork shoulder chops
- 2 tablespoons vegetable oil
- 1 can soup, cream of mushroom
- 2 1/2 ounce mushrooms sliced
- 6 slices red onion
- 6 each green bell peppers sliced into rings
- 2 packages rice mix, frozen
- 6 each cherry tomatoes
Method
- Heat oven to 325F (160C).
- In a large skillet, brown chops in hot oil; drain.
- Prepare rice according to package directions.
- In small bowl, combine soup and mushrooms.
- place chops in 13x9 inch baking dish.
- Pour soup mixture over chops.
- Place one slice onion on ech chop.
- Top with green pepper slice, divide rice evenly between chops, spooning into pepper rings.
- Bake at 325F (160C).
- for 1 to 1 1/4 hours.
- Top each chop with cherry tomatoes
