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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My mom came to cook and clean for a few days after our first daughter was born and saw this recipe in my Quick Cooking magazine. My husband and I were both skeptical when we heard the ingredients, but fell in love at first bite! I've made it about once a month since then. It's incredibly quick and easy. I usually do 1 cup white rice and 1/3 cup partially cooked wild rice, but it's delicious either way. I always use Campbell's Chicken with White and Wild Rice Soup instead of the regular Chicken and Rice, but there again, either works. The Wild Rice soup has some veggies in it that add some nice colour, though. Ingredients:
4 pork chops |
1 tablespoon vegetable oil |
1 1/3 cups uncooked long grain rice |
1 cup orange juice |
1 (10 1/2 ounce) can condensed chicken and rice soup, undiluted |
Directions:
1. In a large skillet, brown pork chops in oil; drain.
2. Place rice in a greased (cooking spray) 3 quart casserole dish; pour orange juice over top.
3. Top with pork chops and soup.
4. Cover and bake at 350 for 40-45 minutes or until pork juices run clear and rice is tender.
5. *Note: I often make the rice without the pork chops as a side dish. Just add an extra 1/4 to 1/2 cup of orange juice. This is an excellent accompaniment to barbequed meat.
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