- 2 (1-inch thick) pork loin chops
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 3/4 cup milk
- 3/4 cup uncooked instant rice
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Dash pepper
- In a skillet, brown the pork chops on both sides in oil over medium heat; set aside. In an ungreased 8-in. square baking dish, combine the soup, milk, rice and seasonings; mix well. Top with pork chops.
- Cover and bake at 350 degrees F for 45 minutes or until meat is tender. Uncover and bake 5 minutes longer. Let stand for 10 minutes before serving.