Pork Chops and Wild Rice
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Entrees A comforting baked dinner featuring tender pork chops layered over seasoned long grain rice, cream of mushroom soup, and Chinese vegetables. This classic casserole bakes slowly until the rice is tender and the pork is juicy.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 20 mins | None | 6 servings |
🔪 Key Equipment
- Large baking dish
- Measuring cup
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 - 6 ounce box | Long Grain Rice | Uncooked |
| 1 - 10 ounce can | Cream of Mushroom Soup | Undiluted |
| 1 - 16 ounce can | Chinese Vegetables | Drained |
| 6 | Lean Pork Chops | Trimmed |
| To taste | Pepper | Freshly ground |
| 1 1/4 cup | Water | Plus additional if needed |
Instructions
Step 1: Assemble the Casserole
- In a large baking dish, combine the 1 - 6 ounce box long grain rice, 1 - 10 ounce can cream of mushroom soup, 1 1/4 cup water, and 1 - 16 ounce can Chinese vegetables.
Step 2: Add Pork and Bake
- Arrange the 6 lean pork chops on top of the rice mixture.
- Sprinkle generously with pepper to taste.
- Bake covered with foil at 350 degrees for 1 hour and 20 minutes until the pork is cooked through and the rice is tender, adding additional water if the mixture becomes too dry.
💡 Make-Ahead & Storage: Assemble the casserole in the baking dish ahead of time, cover, and refrigerate for up to 4 hours before baking, adding a few extra minutes to the bake time if needed.
Original Recipe Scan
