Ingredients
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
4
(3/4-inch-thick) boneless pork loin chops
2
cups frozen cut broccoli
1
cup uncooked instant white or brown rice
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(4.5-oz.) jar sliced mushrooms, drained
1 1/4
cups water
Preparation
Heat oven to 350°F. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. In small bowl, mix seasoned salt and 1/8 teaspoon of the pepper; sprinkle on both sides of each pork chop. Add pork chops to skillet; cook 5 to 7 minutes or until browned on both sides. Remove chops from skillet; set aside.
Meanwhile, spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine broccoli, rice, carrots, soup, mushrooms, water and remaining 1/8 teaspoon pepper; mix well. Arrange pork chops over mixture. Cover tightly with foil.
Bake at 350°F. for 45 to 50 minutes or until pork chops are fork-tender and no longer pink in center.
