Pork Chop and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 130 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork! Ingredients:
2 tablespoons vegetable oil |
4 pork chops |
1 (10.75 ounce) can condensed cream of chicken soup |
1 (10.75 ounce) can condensed cream of celery soup |
1 cup milk |
1 cup uncooked instant rice |
1/2 cup butter |
Directions:
1. Preheat oven to 275 degrees F (135 degrees C).
2. Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
3. Bake in the preheated oven until tender, about 2 hours.
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