Pork Chop Casserole

Pork Chop Casserole
POINTS® Value | 5 - Servings | 4

1 lb lean boneless pork chops
1 can FF cream of mushroom soup
1 envelope onion soup dry mix
1 1/4 cups water
1 cup mushrooms
2 tsp canola oil.

Heat oven to 350 degrees. In a medium bowl, combine mushroom soup, onion soup, water and mushrooms. In a large skillet over med-hi heat, brown the pork chops on each side in oil. Transfer chops to 9x9 baking dish and cover with mushroom soup mixture. Bake 1 ½ hours or until internal temp reaches 160 degrees

Baked Brown Rice

Baked Brown Rice

--------------------------------------------------------------------------------

Basic Recipe:
2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons olive oil
1/2 teaspoon salt

Preheat the oven to 375 F and move a rack to the middle position.
Spread the rice into an 8-inch square, glass baking dish.
In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat.
Once it begins to boil, stir in the salt and pour over the rice and cover the baking dish tightly with a double layer of foil or tight fitting lid.
Bake for one hour, until tender. Remove from the oven and uncover.
Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes.
Uncover for another 5 minutes, then serve immediately.
Serves 4 to 6.

Sometimes I slightly brown the rice in the oil and add sauteed mushrooms and onions to make a sort of pilaf. Chicken stock works well as a substitute for water.
__________________

Asian Pork Chops

6 med. boneless pork chops (I used 3 thick-cut from Costco)
1/2 c. soy sauce (I'd recommend low-sodium!)
1/4 c. brown sugar (4 pts.)
1/4 c. ketchup
1 t. ground ginger
2-4 cloves minced garlic

Spray slow cooker with non-stick spray. Lay pork chops in bottom. Mix other ingredients together in a small bowl. Pour over pork chops. Cook on low 6-8 hours or high 3-4 hours.

If desired, pour sauce into a small sauce pan and boil until thickens slightly.