3 tablespoons olive oil, for frying
6 boneless pork chops, diced
2 (10.75-ounce) cans condensed cream of mushroom soup
3 cups instant rice
3/4 cup water
1/2 teaspoon salt, to taste
1/2 teaspoon ground black pepper
In frying pan, let olive oil get hot. Put cut up pork chop pieces into oil and fry until done (no signs of pink).
In casserole dish combine all ingredients including drippings from the pork chops. Mix well. Cook uncovered for 20-30 minutes.
Makes 6 servings.
NOTE: You can season your pork chop pieces before frying with garlic salt or seasoning salt, as I do.