| 1 | Heat the oil in a frying pan, preferably cast iron. |
| 2 | Heat the oven to 300°F. |
| 3 | In a separate disk, add the beaten egg, and add a little milk to extend. |
| 4 | In another dish, place the bread crumbs, garlic and dill. |
| 5 | Dip the chops in the egg, then dredge through the crumb/spice mixture. |
| 6 | Saute in hot oil on both sides until brown. |
| 7 | Transfer to a large baking dish (which you should spray with a nonstick spray to make life easier when you clean it!). |
| 8 | Sprinkle with the golden onion soup mix and bake at 300f for 1 ?hours, covered. |
| 9 | About 30 minutes before the meat is done, prepare minute rice according to instruction in a separate saucepan. |
| 10 | Instead of using the water as directed, try using college inn or swanson beef broth (it gives the rice a great flavor!). |
| 11 | Once the rice is prepared, (it should take about 10 minutes), remove the meat from the oven, remove the chops from the baking pan, put the rice in the bottom of the baking dish, and put the chops back ontop of the rice. |
| 12 | Bake uncovered for an additional 10 minutes at 400°F. |
| 13 | This is great with a vegetable and rolls. |
| 14 | Don"t forget the applesauce! very filling. |
