Pork Chops & Rice

Pork Chops & Rice

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Kathay Palmer


Just make sure your rice is completely done. Ovens don't all heat at the same rate. This is a favorite of my family - my teen age grandsons especially. So easy and SO good.


★★★★★ 1 vote

45 Min
1 Hr 15 Min


  • 8
    lean pork chops with or without bone
  • 2 can(s)
    cream of mushroom soup
  • 2 c
    long grain rice, uncooked (uncle ben's)
  • 2
    soup cans milk whole 2% or skim
  • ·
    salt and pepper
  • ·
  • 1
    onion or more to taste diced

How to Make Pork Chops & Rice


  1. Season pork chops liberally with paprika on both sides - brown both sides in very lightly oiled skillet (Do not cook completely) Gentlly season with salt and pepper
  2. When all porkchops are browned both sides, move to plate and saute onions till tender (bell peppers diced can be added as well now if desired)
  3. Add rice, soup, soupcans of milk to skillet and mix well.
  4. Lightly spray baking dish - pour rice/onion/soup mixture into dish. Spread rice evenly. Gently place pork chops on top of mixture - staggering each chop.
  5. Cover with aluminum foil - bake at 375 degrees in oven for 1 hour - uncover and let brown for about 15 minutes. Enjoy!

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About Pork Chops & Rice

Course/Dish: Pork Steaks and Chops

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