Linda's Pork chops and rice

Prep time about 20 minutes
Total time 1 1/2- 2 hrs


1 box beef rice a roni
butter (follow directions on box)
water (follow directions on box)

(the following are approximates, if you need more flour just add more.  Same with the milk)
4 pork chop
1 cup flour
salt to taste
pepper to taste
garlic powder to taste
1/2 cup milk
oil for frying

Preheat your oven to 250.  Start the rice per direction on the box using a large oven safe frying pan.  While that is cooking, pour oil into a frying pan and turn it up to medium high.  In a large zip lock back mix the flour and seasonings.  Put the chops in the bag and shake it until each is well coated.  Put the milk in a bowl and dip each chop then return it to the bag with the flour mixture for one last coating.  Next place in the hot oil.  You just want to brown the pork chops and give them a nice crust, don't worry about cooking them through.  After each pork chop has a nice crust on it, put them in the frying pan with the rice (the rice should be close to finished cooking.  It's preferable if it isn't completely done, it will have plenty of time to finish in the oven).  You can move the rice around so that the chops are covered by rice, then put a lid on it and put it in the oven for about an 1 to 1 1/2 hours.  The low temperature with a long cook time will make the pork chops more tender and the seasoning from the rice a roni flavors them.

If your frying pan can't go in the oven, just transfer everything to a casserole dish and use aluminum foil, I've done it that way before and it works just fine.