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Nutrition Facts
Serving Size 1 (234g) Recipe makes 4 servings
Calories 427
Calories from Fat 140		(32%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 709mg		29%
Potassium 466mg		13%
Total Carbohydrate 41.9g		13%
	Dietary Fiber 1.1g	4%
	Sugars 2.1g
Protein 28.1g		56%
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Pork Chops and Rice

Recipe #142609 | 1¼ hours | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Icancook2
Oct 25, 2005

This recipe comes straight from my great aunt in Georgia. It has been my favorite since I was a little girl. Very simple to make and even better to eat! Serving size depends on how many chops you use.

SERVES 4 (change servings and units)

Ingredients

1 (10 1/2 ounce) can French onion soup
1 cup uncooked long grain white rice (not instant)
4 pork chops (at least four bone-in)
salt and pepper

Directions

1
Pre-heat oven to 350 degrees.
2
Put approximately 1 cup of uncooked rice in the bottom of a casserole dish.
3
Cover the rice with can of French Onion Soup (save the can!).
4
Brown the pork chops in a large skillet and set aside.
5
Fill the saved can with water and pour into the skillet that you just browned the pork chops.
6
Scrape the fixins from the pan with the water and pour all into the casserole dish.
7
Stir together all ingredients that are in dish and spread rice evenly out on the bottom.
8
Place chops in single layer on top of rice mix.
9
Bake in oven for 1/2 hour uncovered.
10
Cover with foil and bake additional 1/2 hour.

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Featured Reviews for This Recipe

From: YBNormal64

On Oct 30, 2009

I have fixed this twice now and I think its awesome! Soooo very easy..

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From: rickscott

On Jul 26, 2008

This was a very easy to make weekday meal! We really enjoyed the flavor. I didn't have bone-in and mine died out a bit so next time I will be sure to get bone-in as the recipe calls for.

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From: Jewelies

On Feb 5, 2007

I'm only going to leave comments here as I decided to cook in the crockpot for my own experiment (it was a hot day and I didn't want to heat the kitchen up). I used 1 1/2 cups rice and 3 cups of water to 2 - 32gram packets of onion soup mix. Cooked on low for 4 hours but found the rice was cooked but too dry. Next time I will add an extra cup of water and be ready to cook for longer. The pork was very moist and tender. Definitely tasty and will make again.

1 person found this review helpful

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From: Marlene.

On Jun 23, 2006

I love this recipe! It's EASY , not time consuming to prepare , requires so few ingredients , yet comes out VERY tasty! Did nothing different. Kept exactly to the instructions. Served with green beans for a meal , got 3 thumbs up at our house and that doesn't happen TOOOOOO often!!! Thanks for posting!!!