No Fuss Pork Chop Casserole

Instructions

1. Preheat oven to 350 degrees F. Lightly spray a 9 x 13-inch bake dish with cooking spray.

2. Place flour, salt and pepper into a zip-top plastic bag and shake to mix. Add pork chops and shake to lightly coat the pork.

3. In a heavy skillet large enough to hold all of the pork chops, heat 1 tablespoon of the oil over medium high heat until the oil shimmers. Add the pork chops and brown about 3 minutes a side until golden brown.

4. Remove the chops to a plate and add the remaining oil to the pan. Saute the onions and mushrooms until the onions are translucent and the mushrooms begin to brown, about 5 minutes. Sprinkle with additional salt and pepper and the fresh basil.

5. In a bowl, mix the broth and soup until well combined. Microwave for 2 minutes on high until hot.

6. Place the rice into the bake dish and pour the soup mixture over. Arrange the pork chops on top and spoon the mushroom mixture over and around the chops. Cover with foil and bake about 45 minutes until rice is tender and has absorbed most of the liquid.

7. If there is too much liquid remaining, remove foil and return to the oven uncovered for 10 minutes.

Note