Pork chop rice bake

Ingredients

For the casserole:
• 2 pork chops
• 3/4 cup uncooked rice
• 1 can cream of chicken soup, cream of mushroom soup, or one recipe cream soup substitute (see below)
• 1/2 cup water
• 1/2 milk
• 1 packet ranch seasoning mix
• Salt and pepper -- about 1/2 tsp each
• 1 diced red pepper, optional (I didn't have one on hand so I omitted)
• 1 cup mozzarella cheese
For the condensed soup substitute (optional)
• 2 tablespoons bacon drippings or butter
• 3 tablespoons flour
• 1/2 cup chicken broth
• 1/2 cup milk
• salt and pepper to taste

Instructions

First method:
1. Preheat oven to 350F and mix together rice, soup, water, milk, ranch seasoning, salt and pepper and red pepper. Pour into an 8" or 9" casserole dish and lay pork chops on top. Salt and pepper pork chops, then cover dish tightly with foil. Bake for 45 minutes; remove foil and stir rice mixture, then top dish with mozzarella cheese; cover again and return to oven for another 15-20 minutes or until internal temp of pork measures 165F
Second method:
2. Preheat oven to 350F and mix together rice, soup, water, milk, ranch seasoning, salt and pepper and red pepper. Pour into an 8" or 9" casserole dish cover dish tightly with foil before placing in oven. Bake for 45 minutes; when 15 minutes remain on the timer salt and pepper the pork chops and start browning them over medium heat in a heavy skillet. Cook for 4-6 minutes per side till you get some nice color. When the timer beeps for your rice, remove casserole from the oven and stir mixture, then lay pork chops on top. Sprinkle over mozzarella cheese; cover again and return to oven for another 15-20 minutes or until internal temp of pork measures 165F
To make the condensed soup substitute (if not using canned soup)
3. Melt bacon drippings or butter in a saucepan or skillet till foam subsides; add in flour and whisk, cooking for 1-2 minutes. Still whisking, add in chicken broth and milk and cook till thickened; add salt and pepper

Notes