Pork Chops and Wild Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I can't remember where this recipe came from but it's a nice change from white rice or potatoes. Very easy to make. Ingredients:
1 box wild rice, cooked |
4 -6 pork chops |
3 tablespoons oil |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 dash cayenne pepper |
3/4 cup chopped celery |
3/4 cup chopped onion |
1/2 cup chopped bell pepper |
1 tablespoon minced garlic |
1/2 lb sliced mushrooms |
2 beef bouillon cubes |
1/4 cup water |
2/3 cup heavy cream |
Directions:
1. Preheat oven to 350 degrees.
2. Season pork chops with seasoning of your choice.
3. In heavy skillet or pan heat oil and brown pork chops well, reserving drippings.
4. Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well.
5. Add bouillon cubes, crush and stir to dissolve.
6. Add 1/4 cup water, cover and simmer 5-10 minutes or until soft.
7. Grease a 9x13 pan.
8. Spread rice in pan and spread vegetables over rice.
9. Place pork chops on top.
10. Pour cream around edges.
11. Cover with foil and bake for 30 minutes.
12. Uncover and bake 30 minutes more.
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