Easy Pork and Rice

• 4 boneless pork chops
• 1 cup (225 ml) white rice uncooked
• 1 can consumme soup
• 1 can French onion soup
• 4 tbsp (60 ml). butter

1. Place rice in bottom of a cassarole dish then layer porkchops on top.
2. Pour both cans of soup over the top of pork chops.
3. Place butter on top.
4. Bake at 350 degrees (175 C.) for about 40 to 45 minutes until all liquid is absorbed and the rice is tender and brown.

pork chops, white rice, consumme soup, onion soup, butter

Taken from online-cookbook.com/goto/cook/rpage/00084F (may not work)