Pork Chop and Rice Casserole

Ingredients

• 2 tablespoons vegetable oil
• 4 pork chops
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup milk
• 1 cup uncooked instant rice
• 1/2 cup butter

Directions

Preheat oven to 275 degrees F (135 degrees C).

Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9×13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup, and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.

Bake in the preheated oven until tender, about 2 hours.