No-Peek Pork Chops

Preheat oven to 350°F. Coat a 13- x 9-inch baking dish or 3 1/2 to 4 quart enameled cast iron pan with cooking spray. Gather all ingredients.

In a large skillet, heat oil over medium. Sprinkle pork chops with salt and pepper and cook 3 to 4 minutes on each side, until browned. Remove pork chops from skillet; set aside. Add mushrooms and cook 5 to 8 minutes until they have released their liquid.

Transfer mushrooms to prepared baking dish. Add rice, condensed soups, water, smoked paprika, and 2 sliced scallions. Stir until evenly combined. Place browned pork chops on top of rice mixture and cover dish tightly with aluminum foil.

Bake in preheated oven 45 minutes or until rice is tender and pork chops have reached 145°F when measured with a meat thermometer. Sprinkle with remaining sliced scallion before serving.