Good morning, friends. Hope you "passed" a great weekend as we say here in Cajun-land. I made this oh-so-yummy casserole Sunday, and it's always a big hit with my family. Enjoy!
While your chops are sizzling away, prepare a large casserole dish by coating with non-stick spray. Add a box and a half of uncooked instant brown rice (or white, if you like, but it'll take longer in the oven to cook the white) to the casserole, and 3 cups of water. Stir in (and swish around thoroughly) 1/2 cup of Kitchen Bouquet and spices to taste. This makes your rice rich, dark and flavorful.
Drain chops on paper towel when nice and brown, then add to casserole dish. Chop and saute one large yellow onion in the same pan. Spread onions onto chops, then the other can of soup.
Cover tightly with foil and bake at 350 for about an hour and a half, or more if your pork chops are really thick. Watch the smiles as forks move to mouths. (Serves 8 "regular" folks, or 5 hungry Ledbetters)
This is the love that will come from your oven: