4 pork chops, 1/2-inch thick
1 can cream of chicken soup
1 1/3 cups Minute Rice*
1 Tblsp. olive oil
1 cup pineapple juice
Brown chops on both sides in a large skillet; season with salt and pepper, if desired. Place rice in a greased, shallow 3-quart baking dish. Pour pineapple juice over rice. Top with pork chops. Pour soup over all; cover tightly with foil & bake at 350 degrees for 30-35 minutes, or until pork chops are done and rice is tender.
I found this recipe 5 1/2 years ago when Tyler & I were first married, in a "5 Ingredients or Less" cookbook that my Mom gave me as a bridal shower gift. We all love this meal! Tyler especially asks me to make it frequently.
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