Speaking of needing to spice things up.... I am a little embarrassed to show the picture of Monday night's meal. Pork Chops and Dirty Rice has always been one of our favorites, but I guess I have never really looked at through a lens before. I never realized how brown it was. Brown meat, brown rice, brown roll.... blah. I totally failed at creating a beautiful and appetizing color palette with this one. Maybe I should have waited to take the picture until after I squirted a gigantic blob of ketchup on my plate. At least that would have given it a little color!
Oh well... here is the pic... for documentary purposes only.
The recipe was given to me by my Mother in Law at a kitchen shower before Steve and I got married. She was, understandably, nervous about my abilities to keep some meat on her son's bones. You see, she took me grocery shopping once while I was in college and was horrified when I asked her how to cook canned green beans. Needless to say, I have come a long way. And if you are reading this Mrs Summy, I hope this makes you proud of the cook I have become. This meal was as yummy as ever, despite its ill use of color.
Pork Chops and Dirty Rice
2 - 4 Pork Chops
1 can cream of mushroom soup
1 can French Onion soup
1 1/2 cups raw rice
Season pork chops with salt, pepper, and garlic powder.
Lightly brown the chops in a little bit of olive oil.
In a casserole dish, put the 2 soups and rice , stir together.
Lay the browned pork chops on top of mixture and cover.
Bake for 45 minutes in a 375º oven.