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Pork Chop and Rice Casserole

4

140 min

Pork Chop and Rice Casserole

Pork Chop and Rice Casserole Photo 1

Category

Pork Recipes

Time

140 min

Serving

4 persons

Calories

716

Rating

4.00★ (133)

Cuisine

Author: Victoria Buriak
This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Ingredients

  • vegetable oil: 2 Tbsp
  • pork chops: 4 piece
  • condensed cream of chicken soup: 1 can (10.75 ounce can)
  • condensed cream of celery soup: 1 can (10.75 ounce can)
  • milk: 1 cup
  • uncooked instant rice: 1 cup
  • butter: 0.5 cup

Metric Conversion

Stages of cooking

Pork Chop and Rice Casserole Photo 21
Pork Chop and Rice Casserole Photo 32
Pork Chop and Rice Casserole Photo 43
  1. Preheat oven to 275 degrees F (135 degrees C).
    Pork Chop and Rice Casserole Photo 2
  2. Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
    Pork Chop and Rice Casserole Photo 3
  3. Bake in the preheated oven until tender, about 2 hours.
    Pork Chop and Rice Casserole Photo 4

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