Pork Chops with Wild Rice
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- 1 c
- wild rice, uncooked and rinsed
- 1 small
- white onion, chopped and browned in butter
- 1 1/2 c
- water, may substitute chicken or beef broth
- 2 can(s)
- mushroom pieces with juice
- 1 can(s)
- cream of mushroom soup
- 2 Tbsp
- instant chicken bouillon
- 8 large
- pork chops, double-thick (1 inch) center-cut
1In a greased 13 x 9 pan sprinkle the rice.
Next, the browned, chopped onion.
2Add 1 1/2 cups water and the mushrooms with juice.
Sprinkle the chicken bouillon over the top.
Spoon mushroom soup over mixture.
3Remove fat from pork chops that are cut about 1 inch thick. Brown and season the chops with salt and pepper as desired. Place chops on top of rice mixture. Cover pan with aluminum foil and seal edges securely.
4Bake in a 325 degree oven for 2 hours, or until rice is done.
5Serve in casserole or for a special dinner, pile rice in center of platter and then arrange pork chops around rice. Garnish with red apple rings, trim with parsley.
For extra special, I buy thicker pork chops (maybe 10 or so), cut away the fat, bone, etc and use only the very center. Easy to serve and eat. The cut away parts can be used in many other recipes.