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Smothered Pork Chops
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| 1 cup | uncooked regular long-grain white rice |
| 1 tablespoon | olive oil |
| 2 cloves | garlic, finely chopped |
| 6 bone-in pork loin chops, 3/4-inch thick (about 2 lb) | |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground black pepper |
| 1 can (18.5 oz) | Progresso® Vegetable Classics French onion soup |
| 2 tablespoons | cornstarch |
Make rice as directed on package
Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and pork chops in oil 4 to 5 minutes on each side or until pork chops are brown. Sprinkle with salt and pepper
In small bowl, mix soup and cornstarch. Pour over pork chops; heat to boiling. Reduce heat to medium, cover and cook 10 to 15 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F
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