Tomato Soup Pork Chops

With Rice and Peas



4- 1" Pork Chops (bone-in)

1- Can of Peas (drained)

1 Cup- White Rice (uncooked)

1 Cup- Brown Rice

2- Cans of Tomato Soup

1- Large Onion Sliced

1 1/2 Cups- Water

1 Tbsp- Butter Flavored Crisco

Procedure: Heat Oven to 350°. Spray a 9x13 pan with Cooking Spray. Season Pork Chops with Garlic Salt and Pepper. Sauté Porkchops in pan on Medium Heat in 1 tbsp of Butter flavored Crisco until the Chops are brown on both sides. Remove chops from pan and set aside. Pour water in the frying pan and and loosen all pieces left from chops by scraping pan as water heats. Put rice and one can of soup in the 9x13 pan. Pour water from the frying pan over this and mix together. Lay chops on top of rice. Put slices of onion on top of chops and rice. Cover all of that with second can of tomato soup (undiluted) cover with foil and bake 45 minutes. Pour peas on top, cover with foil bake 15 minutes

Why I like this:

If I could eat this all the time I would. I like the taste of the rice and peas with the Porkchops. However, you must have the Porkchops to flavor the rice and peas. But my favorite part is the rice and peas.

History of Some Ingredients:

Tomato Soup was sold for ten cents a can when it first came out.

The first butter factories appeared in New York in the late 1850's and early 1960's.

Peas are a legume that originated in Western Asia and has been a staple food since ancient times.


My great grandma was the first one to start making this recipe. We usually only eat it for a Saturday lunch. I like my mom's version of this the best because my grandma doesn't put enough tomato soup in it.