Browned Rice and Pork Casserole
|Pork loin chops||4 (3/4 Inch Thick)|
|Seasoned salt||To Taste|
|Uncooked white rice||1⁄2 Cup (8 tbs) (Regular Variety)|
|Canned beef gravy||10 3⁄4 Ounce (1 Can)|
|Carrots||2 Large, cut on angle into 1-inch slices|
About 1 1/2 hours before serving: Preheat oven to 350°F.
Trim excess fat from chops; heat fat in skillet.
Sprinkle chops with seasoned salt.
In hot fat, brown chops well on both sides; remove to 2-quart casserole.
Add rice to drippings in skillet; cook, stirring until browned; stir in gravy, 1/4 cup water, salt, pepper.
Arrange onions and carrots on top of chops; pour on gravy mixture.
Bake, uncovered, 1 hour or until tender.