Preheat your oven to 350°F (175°C).
Season the pork chops with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Brown the pork chops for 2-3 minutes on each side, then remove them from the skillet and set aside.
Prepare the Rice Mixture
In the same skillet, add the chopped onion and cook for 2-3 minutes, or until softened.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the rice, chicken broth, cream of mushroom soup, milk, thyme, parsley, paprika, and black pepper. Bring the mixture to a simmer, stirring occasionally to combine the ingredients.
Assemble the Casserole
Spread the rice mixture evenly in a 9×13-inch baking dish.
Place the browned pork chops on top of the rice mixture, making sure they are slightly spaced apart.
Bake the Casserole
Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the pork chops are cooked through and the rice is tender.
Serve
Garnish the casserole with freshly chopped parsley for a burst of color and flavor. Serve the pork chops over the rice and enjoy a hearty, filling meal!
Serving and Storage Tips
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