We got this recipe from my Aunt Judy years ago but it is still one of our families favorites.

Pork Chop Casserole

6 pork chops
1 can whole corn
2/3 C minute rice
1/8-1/4 tsp pepper (depending on how peppery you like it)
2 tsp salt
1/2 C chopped onion
1 Large can of tomato juice

Preheat oven to 350 degrees. Cook and brown the pork chops. Cook the minute rice with the salt according to the directions for the amount of water. The original recipe from my aunt did not use minute rice but after a few times of having the rice not fully cooked we switched to the minute rice-you probably wouldn’t have to pre-cook the minute rice but I want to make sure it is cooked and done. Place the rice in a 9 x 13 pan, add the corn, onion and pepper and stir it all together. Place the pork chops on top of the rice mixture and then pour the tomato juice over the pork chops. I pour the juice almost to the top of the pan-making sure the pork chops are pretty well covered. (I never end up using all of the tomato juice. Bake at 350 degrees for 25-35 minutes. Serves 6