Larks Pork Chop Rice Bowl

• 1- 1/2 pound Boneless, Lean Pork Chops; Cut Up
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Garlic Salt
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Pepper
• 2 Tablespoons Margarine
• 3 cups Uncooked Brown Rice
• 1 can (14.5 Oz. Can) Corn
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 3/4 cans Milk (Use The Soup Can To Measure)

1. In a skillet on medium-high heat, add cut-up pork and seasonings.
2. Cook until meat is cooked through, about 10 minutes.
3. Add the margarine in last, just stir to melt and coat the meat.
4. Then reduce heat to low, just to keep it warm.
5. While the meat is cooking, prepare the rice as directed on the package.
6. Set aside.
7. Heat up the corn.
8. Set aside.
9. Mix together the cream of mushroom soup and milk.
10. Heat until hot but do not boil.
11. Set aside.
12. All thats left to do is layer in individual bowls.
13. First the rice, pork, corn and then top off with the mushroom gravy.

up, onion powder, garlic, ground cumin, pepper, margarine, brown rice, corn, cream of mushroom soup, milk

Taken from tastykitchen.com/recipes/main-courses/larke28099s-pork-chop-rice-bowl/ (may not work)