This recipe combines tender pork chops with a cheesy rice and vegetable mixture, baked to perfection for a comforting meal.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a large skillet, lightly brown the pork chops on both sides.
Browning the pork chops seals in their juices and enhances flavor.
Place the browned pork chops in a greased 9x13 inch baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
In a mixing bowl, combine the cream of mushroom soup, water, rice, 1 cup of cheddar cheese, onion, bell pepper, and mushrooms. Mix well.
Mix thoroughly to ensure even distribution of ingredients.
Pour the rice mixture over the pork chops in the baking dish.
Spread the mixture evenly for consistent cooking.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour and 10 minutes.
Covering the dish helps retain moisture during baking.
Remove the foil, sprinkle the remaining cheddar cheese and french fried onions on top, and bake for an additional 5 minutes, or until the cheese melts.
Adding the topping at the end keeps it crispy and flavorful.
Serve the casserole warm and enjoy!
Garnish with fresh parsley for a pop of color and added flavor.
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