Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350 degrees. grease 9" x 9" casserole pan. start rice cooking. rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. arrange pork chops in pan. place one onion slice and then one tomato slice on top of each pork chop. drain mushrooms (retain liquid), set mushrooms aside. mix soup, mushroom liquid and water. add to rice and mix well. cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. spoon sliced mushrooms over top of rice mixture. bake, covered, at 350 degrees for 55-65 minutes. serve with a spatula to preserve your nice chop/tomato/onion stack.

Target recipe: bring 2 cups salted water to boil. add uncooked rice; cook until tender. brown floured and salted pork chops in oil. add mushroom soup and 1/4 cup water. cover and cook 15 minutes. line casserole with rice, cover with chops and gravy. bake 30 to 45 minutes at 350°f or until tender.