Onion and Mushroom Pork Chops and Rice

• 1 can (10 Oz. Can) Cream Of Mushroom Soup
• 1 can (10 Oz. Can) Cream Of Celery Soup
• 1 cup Milk
• 2 teaspoons Garlic Powder
• 1/2 packages (10 Oz. Size) Button Mushrooms, Quartered
• 1- 1/2 cup White Rice
• 2 Boneless Butterfly Porkchops, Cut In Half
• 1/2 packages (about 1 Oz. Packet) Dry Onion Soup Mix

1. 1.
2. In a medium-sized bowl, mix together canned soups, milk, garlic powder, mushrooms, and rice.
3. 2.
4. Grease a 2-inch deep 9x13 glass baking dish.
5. Pour the mixture from the bowl into the baking dish.
6. Place pork chops on top of the mixture and sprinkle dry onion soup mix over everything.
7. Cover the dish with foil.
8. 3.
9. Bake at 350 degrees F for 1 1/2 hours.
10. Serves 4-5.
11. You can use brown rice instead of white rice, but it will take longer to cook and the pork chops may not be as tender and juicy if cooked longer.
12. I would say if you use brown rice, just use one cup and cook for 2 hours.

cream of mushroom soup, cream of celery soup, milk, garlic, mushrooms, white rice, porkchops, onion soup mix

Taken from tastykitchen.com/recipes/main-courses/onion-and-mushroom-pork-chops-and-rice/ (may not work)