Brad's french onion pork chop bake

Heat oil in a lg frying pan over medium high heat.

Sear chops for one to two minutes a side. Until they get a nice golden brown. While in the pan, sprinkle both sides with garlic powder and Montreal steak seasoning.

When chops are seared on both sides, remove to a plate. Deglaze pan with red wine. Cook 2 minutes. Add soup to pan and mix well. Remove from heat.

Meanwhile, heat butter in another pan over medium low heat. Add onions. Saut until the carmelize. Stir often.

A couple minutes before they are done, add minced garlic, and whiskey. Stir to deglaze pan. Add to pan of soup.

Place prepared rice in the bottom of a 10x15 baking dish. Spread evenly. Place pork chops on top. Evenly spread soup mix over that. Bake at 400 degrees for 20 minutes.

Lay cheese slices over the top and return to oven for 5-8 minutes.

Plate and serve. I served with garlic Texas toast. Enjoy.