Maybe a little peeking...

Things my family can get behind - pork chops and rice. When you can't find chops you get... pork steaks - we love those too! I used some giant pork steaks to make this No-Peek Pork Chops and Rice dish. I was looking for chops in the store - but seeing as meat was a hot commodity and people didn't know the wonder of the pork steak, I was able to snag some of those.
This recipe is rich - for sure it's rich. It has two cans of cream of something soup. I was sure that Andy would say it was too creamy, but after his second helping, a big one, I'd say he was OK with it. Bronwyn even declared this was what she'd have the next night for leftover night, well hey there winner of a recipe! I think next time I might try less cream of something soup - maybe one can... a little less rice, but all in all pretty stinkin' good.

No-Peek Pork Chops and Rice
8 boneless pork chops
Salt and Pepper to taste
1 (10.75-oz) can cream of chicken soup
1 (10.75-oz) can cream of mushroom soup
2 cups chicken broth
1½ cups long grain rice uncooked (or parboiled rice)
1 packet dry onion soup mix
Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in the bottom of the baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer).
Season both sides of pork chops with salt and pepper to taste. Place on top of rice mixture.
Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.