Pork Chop & Spanish Rice Bake

Give yourself a break after the holiday rush with this change-of-pace
one-dish dinner. Just a simple combination of /Campbell's®/ Condensed
Tomato Soup, pork chops, rice and corn provides a flavorful start the
New Year!

Pork Chop & Spanish Rice Bake
from Campbell's Kitchen

Prep Time: 5 min.
Bake Time: 45 min.

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup water
1 cup frozen whole kernel corn
3/4 cup *uncooked* regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves, crushed
4 boneless pork chops, 3/4-inch thick (about 1 pound)

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 cooked through
and the rice is tender.

/Ingredient Note:/ For saucier rice, increase the water to *1 1/3 cups.*
Makes: 4 servings.

Kitchen Clip
                              Take advantage of the wonderful oranges available right now and
serve the pork chops with a Spanish-inspired salad of romaine lettuce,
orange slices, toasted almonds and tangy olives tossed with white wine
vinaigrette.
Received on Mon Jan 3 19:59:28 2011