The three favorite regular meals my mom used to make were her meatballs and rice with mushroom gravy, her crock pot roast with mashed potatoes and gravy, and her pork chops and rice casserole. I learned to do all three myself before I left for college, and have been making all three ever since, evidenced by the fact that they are now three of our kids’ favorite meals as well.
The easiest of the mom food triumvirate was probably pork chops and rice. It’s nothing fancy, but it is classic comfort food, and mighty tasty with very little prep time, using items you should mostly always have in your cupboard. It could be served with salad, but it seems like we always did it with frozen peas or corn.
Mom used to always make cornbread muffins (Jiffy Cornbread Mix out of the box!) to go with it, but that pushes it past the “healthy” barrier with Colleen, so we don’t usually do that anymore. If you wanted to, though, you might try Mosley’s Jalapeno Cornbread Muffins.
- 6 pork chops (1-1.5 lbs)
- 2 cups white rice
- 1 can Campbell’s French Onion Soup
- 2 cups beef broth or stock or bouillon
- Salt and pepper, or seasoned salt to taste
- Preheat oven to 400 degrees
- Pour rice in 9 X 13 pan or casserole dish
- Pour soup and broth over top of rice and mix
- Place pork chops on top of rice, and spoon some liquid and onions from the soup on top of chops
- Season pork chops with salt and pepper, or your favorite seasoning
- Cover dish with lid (like my mom always had for the casserole dish) or seal with aluminum foil
- Bake in oven until liquid is absorbed and rice is cooked (about an hour)