I've done this many times and it always turns out to be delightful -
Pareheat Oven to 375
2 pork chops
1 C rice (I've used Uncle Ben's because DH preferrs it)
1 C diced onion
1/2 C chopped mushroom
1 small can of Pineapple Tidbits drqained and reserve the liquid
1 can Cream of Mushroom Soup
1/4 C white wine
4 T oil
Season the porkchops, dredge in flower and brown on the stove in a hot (Preferably a cast iron) dutch oven with oil to brown on both sides, remove to plate.
Add the onions and mushrooms to the pan and saute until caramelized a bit. Deglaze with the wine and add the rice.
Combine the soup, pineapple juice and sufficient chicken broth to make 2 1/2 cups.
Place the pork chops atop the rice, cover and cook in the oven for about 45 minutes.
Serve with a yumm veggie -
This is so very easy and nearly fool-proof unless ( as I have) over salt the pork chops or the veggies.
Bon Appetite and Hugs!
Note: You could substitute apples for the pineapple and use pineapple juice instead.
I love using herbed rice in thie dish to make it a bit more savory.
You can also use plumped raisins...Yum!
Unfortunately my DH is a bit of a traditionalist ....