6 to 8 pork chops (bone in or out)
3 cups all-purpose flour
1 tbsp. seasoning salt (Lawry's)
1 tbsp. garlic salt
2 (10 oz. ea.) cans cream of mushroom soup (or 1 family size)
2 cans water (use empty soup can)
Minute Rice
vegetable oil

In a large frying pan, heat enough vegetable oil to cover 1/4 of an inch of the bottom of pan over medium heat.

In a covered dish or large baggie, pour flour, seasoning salt and garlic salt (may be generous with salts), seal and mix well. Place 1 or 2 pork chops in container and shake until completely coated. Once oil is hot, (bubbles with a pinch of flour) place chops in pan, brown on both sides and set aside.

Preheat oven to 375°F.

In a medium-large pot, pour in both cans of cream of mushroom soup with 2 cans of water. Fill cans with Minute Rice, pour into soup and mix constantly until boiling. Remove from heat.

In large rectangular deep baking pan, pour a small amount of rice mixture on bottom of pan. Just enough so chops are not directly on bottom of pan. Layer chops, pour remaining rice mixture over chops and cover with foil.

Bake at 375°F for 35 to 45 minutes. Remove from oven and let sit for 5 minutes.

Serves 6 to 8. Recipe may be halved.

Submitted by: Sunja (Wisconsin)