Pork Chop Rice Bake
I love to cook, but I also love easy recipes like this one, which tastes like you fussed. Canned soup makes the dish creamy and convenient. —Brenda Henderson, Marshall, Missouri
Ingredients
- 2-1/4 cups uncooked instant rice
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2-2/3 cups milk
- 4 bone-in pork loin chops (1/2 inch thick)
- 1 envelope onion soup mix
Reviews
I made this tonight for dinner. The rice seemed a little dry, but the pork was perfect. DH and DS loved it. I will make it again, but add a little more milk, or some cream
Very nice. The rice was excellent. I used half the packet te of onion soup mix, that was lots. I would make this again, great cottage recipe. Janet
This classic pork chop recipe brings back wonderful memories! Like my mother, prepared with 6 pork chops. Plenty of creamy rice for everyone or great left overs for the next day. Also, added a large can of mushrooms. This addition gives it a special touch!
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I made this again after falling out of my regular rotation - Still better with the peas and carrots!!
We were looking for an alternative to the pork chops/rice my husband always makes. This was good, made a large quantity of rice.
The pork chops were not done after cooking for an hour. The rice was ok. I will not be fixing this again.
To jazz it up a bit more:Add 10oz frozen peas/carrots to mixture.Cook 50-55 covered - Uncover and sprinkle 3/4 cup each chedder and mozarella over dish. Cook an additional 5-10 minutes.