Indian Pork Chops And Rice

• 4 -6 pork chops
• 1/4 teaspoon dry mustard
• 1/4 teaspoon clove
• 1 pinch kosher salt
• 1/8 teaspoon fresh ground pepper
• 1/2 tablespoon olive oil
• 1 (10 1/2 ounce) can mushroom soup
• 3 cups cooked rice
• 1 -2 large sweet onion
• 1 pinch kosher salt
• 1 -2 large tomatoes
• 1 pinch kosher salt

1. Grease 10 x 13 dish and preheat oven to 350 degrees.
2. Note - If using regular table salt, reduce amount by at least half.
3. In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
4. Mix rice and mushroom soup.
5. Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
6. Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
7. Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
8. Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
9. Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
10. Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

pork chops, mustard, clove, kosher salt, fresh ground pepper, olive oil, mushroom soup, rice, sweet onion, kosher salt, tomatoes, kosher salt

Taken from www.food.com/recipe/indian-pork-chops-and-rice-182540 (may not work)