Mushroom Soup Porkchops or Chicken

Ingredients

• 1 can cream of mushroom soup, 10.75 oz.
• 1/2 c half and half or milk
• 1/2 tsp thyme (optional)
• 8 oz. sliced mushrooms, sautéd (optional)
• 1 tsp black pepper
• Additional salt and pepper to taste
• 1c rice

Instructions

1. Place thawed pork or chicken into a cast iron skillet or 9x9 baking dish

2. Salt the meat lightly

3. Mix a can of cream of mushroom soup with 1/2 can milk, half and half, cream, or water

4. Stir in mushrooms, if using

5. Cover the meat evenly with the mushroom soup mixture

6. Top with lots of black pepper

7. Add thyme if using

8. Bake at 375 for about 30mins or until the top starts to brown

9. Cook rice while the porkchops are in the oven

10. Serve with rice, covering the rice with the gravy from the pan