Stir the soup, water, corn, rice, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish.
Bake at 375° F. for 45 minutes or until the pork is cooked through and the rice is tender.
Originally Submitted
1/10/2011
0 Out of 5 from
0 reviews
You can add this Pork Chop & Spanish Rice Bake recipe to your own private DesktopCookbook.