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Pork Chop & Spanish Rice Bake

At a glance

Prep

5 min.

Total

50 min.

Serves

4

Bake: 45 min.

Cost per recipe: $4.21

It couldn't be easier to get an enjoyable dinner on the table...simply combine the ingredients in a baking dish and pop the dish in the oven.  In less than an hour, you have a savory pork chop and rice dinner.

What You'll Need

1 can  (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 cup water
1 cup frozen whole kernel corn
3/4 cup  uncooked regular long grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme, crushed
1  pound boneless pork chops, 4 (3/4-inch thick)

How to Make It

  • 1

    Stir the soup, water, corn, rice, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish.

  • 2

    Bake at 375° F. for 45 minutes or until the pork is cooked through and the rice is tender.

Serves

  • Ingredient Note: For saucier rice, increase the water to 1 1/3 cups.

Recipe Nutritional Information

Made With

Campbell’s® Condensed Tomato Soup

calories

353

totalfat

4.9g

saturatedfat

1.6g

cholesterol

65mg

sodium

342mg

totalcarbohydrate

47.3g

dietaryfiber

1.9g

protein

28g

vitamina

6%DV

vitaminc

10%DV

calcium

4%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.