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Nutrition Facts
Serving Size 1 (294g) Recipe makes 4 servings The following items or measurements are not included below: 4 boneless pork chops
Calories 345
Calories from Fat 70		(20%)
Amount Per Serving		%DV
	Total Fat 7.8g	12%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 861mg		35%
Potassium 156mg		4%
Total Carbohydrate 61.9g		20%
	Dietary Fiber 1.6g	6%
	Sugars 2.2g
Protein 5.7g		11%
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New Recipes For May 2009

shapeweaver ©

" It's Too Easy" Pork Chops & Rice Casserole

Recipe #259693 | 55 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mareesme
Oct 17, 2007

When I made this (my husband's favorite) the other night I was asked if I'd ever submitted this recipe to Zaar. I had to answer, "What recipe?" So, after throwing this together for over 20 years, I'm writing down this "no-brainer" recipe for you to try, which only takes around 10 minutes to prepare. Optional: You may add fresh or canned sliced mushrooms to the pan if you wish. (2/1/08:Note: Using creamed soups will totally change the texture of this dish.)

SERVES 4 (change servings and units)

Ingredients

2 tablespoons vegetable oil
4 thicker cut boneless pork chops
1 1/2 cups long-grain rice
black pepper
1 1/2 ounces dry onion soup mix (One-half envelope)
3 1/2 cups water

Directions

1
Preheat oven to 350°F and spray baking pan with non-stick cooking spray.
2
In frying pan on medium to high heat, sear to brown pork chops in oil on both sides.
3
While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all.
4
In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned.
5
Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender.
6
Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary.

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Featured Reviews for This Recipe

From: shapeweaver ©

On May 5, 2009

On 5/4/09 this was made for mine and SO's dinner.Except for just using two chops the recipe was made as written. I think however there was a mistake with the rice, I made " WAY " too much ( but the leftover rice will be put to good use ). The next time and there will be a next time, I'm going to cut the amount of rice in half and use the full amount of soup mix in this recipe.While the pork chops were browning, I sprinkled them with a bit of seasoning salt and some pepper.The amount of water and baking time was " Right On The Money " This will be made again. Thank you for posting and, " Keep Smiling "

0 people found this review helpful

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From: LARavenscroft

On Oct 13, 2008

Made for Pick A Chef - Fall 2008. I'm not sure why some of the other chefs didn't like this recipe, but in my book it was excellent. You can't change a recipe that much and expect it turn out the way the original chef intended it to. Before I was diagnosed with food allergies I used to make the baked rice casserole with cream of mushroon soup quite often, but since canned soups are now out, this is something that I've missed. This was true comfort food and I like that the main dish is all in one dish. Add a side salad and you've got a complete meal. Thanks for posting this Mareesme!

2 people found this review helpful

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From: Louie's Mom

On Jun 22, 2008

I don't understand the problems Chef #709785 had with this recipe. I followed the instructions, and mine turned out great. I am also an accomplished cook, and the only change I made was seasoning my pork chops before browning, which seems like a no-brainer. I let my casserole rest for about 15 minutes covered before serving. The pork was cooked perfectly and the rice was tender and light with all the liquid absorbed. I recommend everyone try this recipe. The real truth is that yes, it is easy, and good.

3 people found this review helpful

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From: melazycook

On Nov 1, 2007

I give this a 5+ for ease in preparation and great flavor. I made 6 chope because kids had friends over, and all wanted seconds. As suggested, I added a can of mushrooms and added a little more water halfway through to avoid rice overbrowning around edges. The 2-star review must have been a typo.

3 people found this review helpful

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