pork chop casserole
My mom gave me this recipe many years ago and is such a great change from the same old ordinary way of eating pork chops. We have mostly eaten pork chops this way ever since and really love them!!! Chicken can be substituted if you like. :) This is also not a really time consuming recipe, which is a definite plus! I hope you enjoy!!! :)
prep time
35 Min
cook time
1 Hr 30 Min
method
---
yield
4-6 serving(s)
Ingredients
- SEASON AND BROWN:
- 4-6 - pork chops, center cut (set aside)
- IN A BOWL, MIX TOGETHER:
- 1 can cream of mushroom soup
- 1 package uncle bens long grain and wild rice
- 1 1/4 cups water
- 1) 28 oz. cans chinese mixed vegetables (drained)
- 1 can water chestnuts (drained)
- 1) sm. can mushroom pieces (drained)
How To Make pork chop casserole
-
Step 1Season pork chops or chicken with salt and pepper. Melt about 1 Tablespoons each, shortening and margarine in a large electric skillet and brown chops or chicken on about 325*. Set aside. -
Step 2In a large bowl combine the rest of the ingredients and pour into an ungreased glass 13" x 9" baking dish. Top with the pork chop or chicken and tightly cover with foil.
-
Step 3Note: I always make sure that when I put the foil on, that it gets pushed or crimped down to the inside to prevent condensation from leaking over the edge of the pan. You will need all of the moisture to cook the rice.
-
Step 4Bake at 350* for 1 1/2 hours. If using chicken, remove the foil for the last 15 minutes of baking. You can use a little soy sauce on individual servings if you like. Enjoy! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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