4 boneless pork chops
2 C. cooked rice (I used a boil in bag one)
1 10.5oz. can cream of mushroom soup
1 C. frozen peas and carrots, thawed
1/4 C. milk
1/2 C. French Fried Onions
1/2 C. grated cheddar cheese
pinch of salt
my house seasoning mix (equal parts garlic powder, onion powder and black pepper)
1 T. olive oil

4 boneless pork chops 2 C. cooked rice (I used a boil in bag one) 1 10.5oz. can cream of mushroom soup 1 C. frozen peas and carrots, thawed 1/4 C. milk 1/2 C. French Fried Onions 1/2 C. grated cheddar cheese 1 T. olive oil

Preheat oven o 350
In a bowl, combine rice, soup, milk, peas and carrots, 1/4 of the fried onions, 1/4 of the cheese and a pinch of salt. Pour into a well greased 9x9 pan. Heat the oil in a skillet, season the chops with the house seasoning (garlic powder, onion powder and pepper). Fry each chop a minute or 2 on each side to get a little brown. Remove and place on top of the rice. Cover with foil and bake for 25 min at 350. Uncover and top with remaining cheese and fried onions. Return to oven for an additional 5-10 minutes until cheese is melted and onions are lightly browned.