Real Recipes From Real Home Cooks ®

pork chop and wild rice casserole

Recipe by
Kym Hougham
Charlotte, NC

It's Fall and there is nothing better than this casserole on a crisp Autumn evening. So easy and so good! Dipping your pork chop bites in the apple sauce sends it over the top and the creamy wild rice is a perfect addition. All this in one dish!!! Serve it with a side of broccoli or other veggies and you've got yourself one tasty meal!! Enjoy!

yield 4 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For pork chop and wild rice casserole

  • 1/4 c
    all purpose flour
  • 4
    pork chops, double-thick
  • 3 Tbsp
    vegetable oil
  • 1 3/4 c
    beef broth
  • 1 can
    condensed golden mushroom soup - 10 3/4 oz.
  • 1 box
    long grain and wild rice - 6 oz.
  • 1 c
  • 1 jar
    apple sauce - for dipping

How To Make pork chop and wild rice casserole

  • 1
    Preheat oven to 350 degrees F. 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.

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