Pork Chop & Spanish Rice Bake Recipe

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.

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

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