Vanadium

• 2 Tbs vegetable oil
• 4-5 boneless pork chops
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 2 tsp dried rosemary divided
• 1 tsp thyme
• 1 10 oz can cream of mushroom soup
• 1 10 oz can cream of chicken soup
• 1 1/2 cups milk
• 1 cup long grain white rice
• 1/2 cup butter
• Parsley garnish

1. Preheat oven to 275.
2. Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.
3. In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.
4. Remove from heat and place in a 9"x13" pan, set aside.
5. Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.
6. Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.
7. Pour over pork chops, cover with tinfoil and bake for 2 hours.
8. Remove from oven and garnish with parsley if desired.

Torben's modifications:

I chopped up what we had of vegetables, and I pre boiling the rice for 5 minutes before I mixed it into the soup, and I used 2 cans of each soup.