This was THE struggle meal when I was growing up. A simple and comforting pork chop casserole featuring cream of mushroom soup and jasmine rice, baked to perfection.
Preheat oven to 350°F. Season pork chops on both sides with salt, pepper, and garlic powder. In a medium-high heat skillet, melt the bacon grease and sear the chops on both sides, but do not cook them all the way through. In a baking dish or aluminum pan, pour in the jasmine rice, cream of mushroom soup, and 1 1/2 cans of water and mix well. Place the seared pork chops on top of the rice mixture. Bake for 30-40 minutes or until the rice is cooked. Let cool for 5 minutes before serving. This casserole goes great with just about any vegetable you want to pair it with.
