8-12 pork chops
17 oz canned corn
1 cup rice
1 can tomato soup
2 cups water
Pre-heat oven to 350°F.
Brown pork chops in a large skillet. Heat soup, corn (with it’s liquid), and water in dutch oven to boil. Stir in rice and turn off heat.
Grease a large, glass baking dish. Pour in liquid and rice mixture. Arrange chops on top. Cover and bake for one hour.
Yields: 8-12 servings
Time to make: 1 hr + 15 minutes
Source: Kathy Hoffman