3 – 4 thin, large boneless pork chops (or 5 – 6 small ones)
Salt & pepper
1/2 sleeve saltine crackers, crushed finely
2 cups instant white rice
1 can cheddar cheese soup
1/2 can cream of celery soup
One empty soup can of milk
Preheat oven to 350ºF.
Mix to combine the rice, soups, pinch of salt and pepper, 1/2 cup shaved parmesan and milk in a lightly greased 8 1/2 x 11 inch casserole dish).
Next, If you happen to have thick chops on hand already, pound down to a very thin thickness.
Salt and pepper both sides of the chops.
Press a light sprinkling of crushed cracker crumbs onto one side of chops.
Brown both sides of chops – starting with crumb side first – in a drizzle of olive oil on medium-high heat. (You may have to do this one at a time … depending on size of chops and pan.) Set aside each chop as you continue browning the remaining pork.
Arrange chops onto rice mixture in casserole dish … sprinkling shaved parmesan on top of each chop.
Cover with foil and bake on middle rack for one hour … removing foil for the last 30 minutes of baking.
Let rest 5 minutes before serving.