Ingredients

• 3 cups instant rice , such as Minute Rice®
• 1 , 10.5 ounce
• 1 , 14.5 ounce
• 1 tablespoon Worcestershire sauce
• 0.5 cups butter
• 4 , 1½-inch-thick
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 0.5 teaspoons paprika
• 1 cup onion
• 1 , 10.5 ounce
• chopped parsley for garnish , optional

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Pour rice into a 9x13-inch baking dish.
2. 2 Add French onion soup, chicken broth, and Worcestershire; stir to combine. Top with butter slices.
3. 3 Season both sides of pork chops with salt, pepper, garlic powder, and paprika and place on top of rice mixture.
4. 4 Stir sliced onion and mushroom soup together in a medium bowl. Fill soup can with water and stir into onion mixture. Pour mixture over pork chops and cover with foil.
5. 5 Bake in the preheated oven for 40 to 45 minutes. Uncover and, if necessary, gently stir any uncooked rice under or around pork into remaining rice mixture. Continue to bake until pork is no longer pink at the center and onion mixture is lightly browned, about 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Sprinkle with chopped parsley before serving.

Nutrition per serving