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Pork Chop and Chiles Casserole

A real estate agent who wanted to list my house dropped off this recipe at my door. I didn't sell the house, but the recipe has saved my life many times! It is easy to make and guests always find the combination very tasty. —Mickey O'Neal, Chula Vista, California
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    4 servings

Ingredients

  • 4 pork rib chops (3/4 to 1 inch thick)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1/2 cup chopped celery
  • 1-1/2 cups uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups water
  • 3 tablespoons reduced-sodium soy sauce

Directions

  • Preheat oven to 350°. In a large skillet,over medium-high heat, cook chops in oil over medium heat 2-3 minutes on each side or until chops are lightly browned; drain. Remove and set aside.
  • In the same skillet, saute onion, chiles and celery until onion is tender. Stir in rice; saute until lightly browned. Add remaining ingredients.
  • Place in a greased 2-qt. baking dish. Top with pork chops. Bake at 30-40 minutes or until meat is tender.
Nutrition Facts
1 each: 415 calories, 14g fat (5g saturated fat), 57mg cholesterol, 1385mg sodium, 41g carbohydrate (3g sugars, 3g fiber), 28g protein.

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