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Nutrition Facts
Serving Size 1 (319g) Recipe makes 4 servings
Calories 546
Calories from Fat 174		(31%)
Amount Per Serving		%DV
	Total Fat 19.4g	29%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 607mg		25%
Potassium 632mg		18%
Total Carbohydrate 60.5g		20%
	Dietary Fiber 1.3g	5%
	Sugars 5.4g
Protein 29.7g		59%
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Pork Chop Casserole

Recipe #174464 | 1 hour | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Swan Valley Tammi
Jun 22, 2006

My mom came to cook and clean for a few days after our first daughter was born and saw this recipe in my Quick Cooking magazine. My husband and I were both skeptical when we heard the ingredients, but fell in love at first bite! I've made it about once a month since then. It's incredibly quick and easy. I usually do 1 cup white rice and 1/3 cup partially cooked wild rice, but it's delicious either way. I always use Campbell's Chicken with White and Wild Rice Soup instead of the regular Chicken and Rice, but there again, either works. The Wild Rice soup has some veggies in it that add some nice colour, though.

SERVES 4 (change servings and units)

Ingredients

4 pork chops
1 tablespoon vegetable oil
1 1/3 cups uncooked long grain rice
1 cup orange juice
1 (10 1/2 ounce) can condensed chicken and rice soup, undiluted

Directions

1
In a large skillet, brown pork chops in oil; drain.
2
Place rice in a greased (cooking spray) 3 quart casserole dish; pour orange juice over top.
3
Top with pork chops and soup.
4
Cover and bake at 350 for 40-45 minutes or until pork juices run clear and rice is tender.
5
*Note: I often make the rice without the pork chops as a side dish. Just add an extra 1/4 to 1/2 cup of orange juice. This is an excellent accompaniment to barbequed meat.

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Course > Main Dish
Main Ingredient > Meat > Pork > Chops
Preparation > Equipment > Oven > Casseroles

Featured Reviews for This Recipe

From: blancpage

On Oct 6, 2007

It was just the two of us, so I used 2 boneless chops, sprinkled w/salt and pepper before browning. I followed the rest of the recipe exactly, but used Campbell's Chicken with White and Wild Rice. I poked a couple holes in the chops after laying them in the rice/juice. This was quite good, a bit tangy from the orange juice and flavorful from the soup. Colorful, too, and the veggies from the soup were great. It all went together very fast and very easily and my bf also thought this was pretty good. Thanks Swan Valley Tammi for a keeper. UPDATE: Btw, there was leftover rice from this and it tastes excellent reheated! I just sprinkled it with a bit of water, loosely covered the microwave-safe bowl I'd refrigerated it in, and reheated no high for 1 1/2 mins, stirred, and cooked on high another 1 min or so. I had about 1 1/2 cups left over, it was so good I just inhaled it. I noticed a previous reviewer had been worried about how this rice would heat up. No worries, tastes just fine and delicious reheated. :D

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From: Chef #373404

On Dec 16, 2006

We really liked this one. The orange juice threw me at first, but it actually gave it a little kick to make it different from the usual pork chop casserole.

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From: ckmclements

On Jun 26, 2006

I'll admit, I almost didn't make this because of the orange juice. Now I'm glad I did! It's surprisingly tasty, although next time I think I'll cut the recipe in half as I am not sure how well the rice will reheat for leftovers. This one is definitely easy to put together, and I plan to make it again in the future.

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