Pork Chop Casserole III
Source of Recipe
1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup water
1 can (14 1/2 ounces) ready-to-use beef broth
1 package (6 ounces) long-grain and wild rice mix
Preheat the oven to 350 degrees F. Place the flour in a shallow
dish; add the pork chops and turn to coat completely with the flour.
Heat the oil in a large skillet over medium heat. Brown the pork
chops in batches for 5 to 6 minutes per side.
Meanwhile, combine the remaining ingredients in a 9- by 13-inch
baking dish; mix well. Place the browned pork chops over the rice
mixture. Cover the casserole dish with aluminum foil and bake for
1 hour, or until no pink remains in the chops.