A delightful and hearty casserole combining tender pork chops, flavorful rice, and a medley of vegetables.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Season the pork chops with salt and pepper on both sides.
Let the seasoned pork chops rest for a few minutes to absorb the flavors.
Heat a large skillet over medium heat and sear the pork chops on both sides until golden brown.
Searing locks in the juices and enhances the flavor of the meat.
Spread the rice evenly in a baking dish.
Rinse the rice beforehand to remove excess starch for a fluffier texture.
Add the frozen vegetable mix over the rice.
Distribute the vegetables evenly for consistent cooking.
Sprinkle the onion soup mix over the rice and vegetables.
Reserve a small amount of the soup mix for topping later.
Pour the beef broth over the rice and vegetable mixture.
Stir gently to ensure the broth is evenly distributed.
Arrange the seared pork chops on top of the rice mixture.
Ensure the pork chops are spaced evenly for uniform cooking.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Covering with foil traps steam, cooking the rice and keeping the pork chops moist.
Remove the foil and bake for an additional 10 minutes to evaporate excess liquid.
This step helps achieve a slightly crispy texture on top.
Serve the casserole warm and enjoy.
Garnish with fresh herbs like parsley for a touch of color and flavor.
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