Pork Chop and Rice Casserole

Pork Chop and Rice Casserole
Special Recipe : Pork Chop and Rice Casserole

Summary

Pork Chop and Rice Casserole

This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Servings 0}

Integrated

  • 2 tablespoons vegetable oil
  • 4 eaches pork chops
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 1 cup uncooked instant rice
  • 1/2 cup butter

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).

  2. Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.

  3. Bake in the preheated oven until tender, about 2 hours.

Per Serving:

  • 716 calories
  • protein 30.4g 61% DV
  • carbohydrates 33.2g 11% DV
  • fat 51.1g 79% DV
  • cholesterol 143.5mg 48% DV
  • sodium 1312.6mg 53% DV.

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