Pork Chop and Wild Rice Casserole
- 1/4 c
- all purpose flour
- pork chops, double-thick
- 3 Tbsp
- vegetable oil
- 1 3/4 c
- beef broth
- 1 can(s)
- condensed golden mushroom soup - 10 3/4 oz.
- 1 box
- long grain and wild rice - 6 oz.
- 1 c
- 1 jar(s)
- apple sauce - for dipping
Place flour in a shallow dish; add pork chops and turn to coat completely.
In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side.
Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover with aluminum foil.
Bake 1 hour, or until no pink remains in pork.