Indian Pork Chops and Rice

Step 1: If using electric skillet, preheat to 350 degrees. Otherwise preheat oven to 350 degrees and grease a baking dish large enough to hold all your pork chops.

Step 2: If rice has been in fridge, heat in microwave until warm. Combine rice with soup and water, set aside.

Step 3: Slice onions into 1/4" thick slices and tomatoes into 1/2" thick slices. Rub seasoning into pork chops. (I use the lesser amount of cloves. Salt and pepper as you normally would in a recipe using condensed soup.)

Step 4: Drizzle about 1 tablespoon of oil into skillet and sear chops on both sides. If using an electric skillet, reduce temp to the lowest setting. Otherwise, place pork chops in baking dish.

Step 5: Place an onion slice on each pork chop, followed by a tomato slice. I like the onion and tomato so much that I cut extra chunks of each to make sure every inch of the pork chops are covered.

Step 6: Spread the rice mixture over the tomatoes. I just drop large spoonfuls of rice on the tomatoes and press the rice into place, so my pork chop "stack" doesn't come undone.

Step 7: Cover electric skillet and cook 30-45 minutes, or until pork chops are done. If baking in the oven, cover tightly with foil, then bake for 30-45 minutes, or until chops are done. Cooking time will vary depending on the thickness of your chops.