RCP: Ok, here's my pork chop recipe, for what its worth lol

Ingredients"
Two bonless butterfly chops per serving.
butter
brown sugar
mustard
cream of chicken soup undiluted

First off, this is a typical southern full of bad stuff for you ingredients. lol Do NOT use generic anything, it just wont be the same.

Brown all chops in butter both sides, then place in glass baking dish.
spread mustard over tops of butter. (you notice I don't have measurements? Don't need them.)
Cover mustard with brown sugar, till it looks wet from absorption.
Spoon undiluted soup on top of chops, I use two family size cans, as I feed a lot with this.
Cover with foil and bake at 350 for an hour.

During cooking time, make enough rice to serve everyone including seconds.
After removing chops from oven, stir drippings together then spook over the rice.
MMMMM My DS insisted on this being his first meal after getting back from basic training last summer.
I usually make it with fresh green beans, asparagus, or brocolli.
Not a glamorous recipe, pretty much basic, but one that everyone who has tried it loves it.

Thanks Lori for this!

I have an oldie, but goodie like that, as well. It also uses pork chops, thick cut, cooked with sauerkraut and smothered with Cream of Chicken Soup. My step-mom shared it with me years ago. It became one of my favorites for the ease and simplicity, not to mention how yummy it is. Especially over garlic mashed potatoes. Yum! Thanks for posting!

Sounds like exactly the kind of thing a son would want after being gone for a while. Thanks for that!

Sounds wicked, Lori! And a belated welcome to the forum as well, it's nice to have you here!

Welcome to the forum Lori, and thanks for posting!
That reminds me of something my Mom made when we were kids. Talk about comfort food...
She would mix uncooked rice with a can of cream of mushroom soup and cream of celery soup. I think she actually did dilute it for the rice to absorb. Then she put chicken parts on top of it in a casserole and baked it. In about an hour, the rice underneath would cook along with the juices from the chicken. When the chicken was done, she would spread some peach jam on each piece of chicken and broil until it carmelized. Not the stuff for food snobs, but it really was good. The rice mixture in the corners of the pan would always get a little crunchy and the sweet/salty/creamy flavors really played off each other. Wow, it's been a long time since I've had that!

Carrie, your Mom's recipe is a lot like one I make sometimes. Hubby likes this a lot, but it takes 2 hours to bake.

Baked Chicken with Rice

1 cup uncooked rice
1 envelope onion soup mix
6 pieces chicken (I used skinless, boneless thighs)
1 10-oz. can cream of mushroom soup
1 soup can water
1/8 tsp. pepper

Sprinkle rice evenly in 9 x 9 inch nonstick baking dish or baking dish sprayed with Pam. Sprinkle ¼ of the soup mix over rice. Rinse chicken and pat dry. Arrange over layers; top with remaining soup mix. Combine mushroom soup, water and pepper in bowl; mix well. Spoon over chicken. Bake, covered with foil, at 325 for 2 hours. May use cream of celery or cream of chicken soup if preferred.

- Old North State Cookin’

I found that sometimes the rice around the edges didn't either dried out or didn't get cooked thoroughly, so I came up with this method that works every time.

Rinse rice in a strainer under cold running water. Put rice into sprayed baking dish and spread out with your fingers, keeping the rice back from the side of the dish about ¼ to ½ inch. Continue with recipe adding the dry mix, chicken and dry mix layers. Redefine the groove around the edge and add soup and water mixture. This ensures that the rice will cook evenly and thoroughly.

Bake as indicated above.