• 4 boneless pork chops
• 1/2 teaspoon Tony’s Creole seasoning
• 1 tablespoon oil
• Flour for dredging
• 2 cups cooked rice
• 1 can cream of chicken soup
• 1 1/4 cups milk
• 2 cups Velveeta shreds
• 8 slices of bacon, cooked and chopped
Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray. Spread cooked rice in dish evenly.
Sprinkle pork chops with Tony’s and dredge in flour. Heat oil in cast iron skillet and brown pork chops. You do not need to cook all the way through. I also added more Tony’s to each side while cooking. Place on rice.
Mix soup and milk. Pour over chops.
Bake 25 minutes. Remove from oven and sprinkle cheese evenly. Return to oven and bake 5-10 more minutes.