Yield: Serves 4 | Prep Time: 20 minutes | Cook Time: 1 hour 5 minutes
For a healthy and filling meal, this pork chop dish is wonderfully seasoned with herbs and spices. What I love about this dish is its simplicity, and the many sides that you can serve it with. Sometimes I plate this with broccoli, other times a salad, for a healthy and fast dinner. There is a time and place for unique flavors and bold cheeses, but sometimes you just want a simple dish, and this one is delightful.
INGREDIENTS
4 boneless pork chops, ½-inch thick
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup long-grain brown rice
2 (10-ounce) cans French onion soup
1 tablespoon minced fresh thyme, plus extra for serving
DIRECTIONS
1. Preheat the oven to 375°F and lightly coat an 8 × 8-inch or 11-inch round or square baking dish with cooking spray.
2. Season the pork chops with the salt and pepper. In a skillet large enough to hold all the chops, heat the oil over medium-high heat. Add the chops and sauté until brown on both sides, about 5 minutes total. (The chops do not need to be completely cooked—they will finish cooking in the oven later.)
3. Place the rice in the baking dish, add the soup, and stir to mix. Place the pork chops on top and sprinkle the thyme over the chops. Cover the baking dish tightly with foil or a lid and bake for 1 hour. Sprinkle with fresh thyme and serve.