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Nutrition Facts
Serving Size 1 (304g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 404
Calories from Fat 139		(34%)
Amount Per Serving		%DV
	Total Fat 15.5g	23%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 546mg		22%
Potassium 390mg		11%
Total Carbohydrate 42.9g		14%
	Dietary Fiber 0.7g	2%
	Sugars 1.5g
Protein 21.5g		43%
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Shapeweaver's Meat &Two Volume 2

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New Recipes For September 2007

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Simply Oven Baked Pork Chops and Rice

Recipe #142542 | 1¼ hours | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Deely
Oct 24, 2005

This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice.

SERVES 4 (change servings and units)

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water
1 cup long grain rice (uncooked)
1/4 onion, sliced
1/4 teaspoon pepper
3-4 pork chops
salt and pepper (to taste)

Directions

1
Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
2
Add onions.
3
Salt and pepper chops and place on top of rice.
4
Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
5
Remove from oven and let rest 5 minutes.

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Featured Reviews for This Recipe

From: shapeweaver ©

On Oct 31, 2009

UPDATED: This was made again on 10/30/09, and I just wanted to say that it tasted just as good as it did when I first tried it. ( This time the full recipe was made ). I made this for myself and SO on 9/24/07.Since there was only two of us I cut the recipe in half and it worked very well. Instead of using regular cream of mushroom, I used condensed golden mushroom(Personal choice)I sprinkled a little bit of garlic powder,salt and pepper over the chops then slightly browned them in a bit of canola oil before placing them over the rice.You are so "right on the money"with the baking time.The chops were just so juicy,and the juices from the chops in the rice was just great.Thank you for posting,this will be made again."Keep Smiling"

0 people found this review helpful

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From: WickedMommy

On Sep 21, 2009

Delish! I seasoned 1 inch chops with seasoned salt and seared before baking. Also used chicken broth instead of water. The chops were just a little dry. In retrospect I should have decreased baking time by about 15 minutes since I seared the chops. Everyone loved them including 3 children, 1 husband and a sneaky golden retriever!

1 person found this review helpful

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From: Future Homemakers of America Drop-out

On Jul 17, 2008

My family LOVED this; so much so that the youngest son asked for it AGAIN the same week I first prepared it. I did add a 4 oz. jar of diced pimentos for color and flavor boost, and I generously seasoned the chops with Lawry's Seasoned Salt and Seasoned Pepper before the whole thing was popped into the oven. Then I went and read the newspaper while dinner cooked! I know the recipe says it feeds 4, but you might want to use 6 chops instead of 4, depending on the size and appetites of the humans you are feeding. Both my husband and the youngest son wanted seconds on the chops--the teenage girl made do with more of the rice (thank goodness the "big boy"--my 18-year-old--was away on mission work when I served this).

4 people found this review helpful

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From: Tina Beth

On Jun 9, 2009

Wonderful, simple recipe! As I thought about what to make tonight, I wanted something with pork chops, rice, and cream of mushroom soup. My husband loved it too. I added some breadcrumbs on top. Thanks for sharing!

3 people found this review helpful

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