Pork Chop & Spanish Rice Bake

Pork Chop & Spanish Rice Bake
Photo by www.campbellskitchen.com


  • 1 cup frozen whole kernel corn
  • 4 boneless pork chops
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ¾ cup uncooked regular long-grain white rice
  • 1 cup water
  • + 1 more ingredients
    • 1 can (10 ¾ ounces) Campbell's® Condensed Tomato Soup

1. Stir the soup, water, corn, rice, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish. 2. Bake at 375° F. for 45 minutes or until the pork is...

View full recipe at SpringPad


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