Pork Chop and Rice Casserole recipe

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Ingredients

2 tablespoons vegetable oil
4 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
½ cup butter

Nutrition Info

716 calories
carbohydrate: 33.2 g
cholesterol: 143.5 mg
fat: 51.1 g
fiber: 0.9 g
protein: 30.4 g
saturatedFat: 22.8 g
servingSize: -
sodium: 1312.6 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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!

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