- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add 4 boneless pork chops to the skillet and cook for 3-4 minutes on each side, until browned.
- Remove the pork chops from the skillet and set aside.
- In the same skillet, add 1 diced onion and 2 minced garlic cloves. Cook for 2-3 minutes, until softened.
- Add 1 can of cream of mushroom soup and 1/2 cup of chicken broth to the skillet. Stir to combine.
- Add 1/4 teaspoon of dried thyme, 1/4 teaspoon of dried oregano, and a pinch of black pepper to the skillet. Stir to combine.
- In a greased 9x13 inch baking dish, spread 1 cup of cooked rice on the bottom.
- Place the pork chops on top of the rice.
- Pour the mushroom soup mixture over the pork chops.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the pork chops are fully cooked.
- Serve with a side of steamed green beans or roasted potatoes.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.