1/2 Photos of " It's Too Easy" Pork Chops & Rice Casserole
When I made this (my husband's favorite) the other night I was asked if I'd ever submitted this recipe to Zaar. I had to answer, "What recipe?" So, after throwing this together for over 20 years, I'm writing down this "no-brainer" recipe for you to try, which only takes around 10 minutes to prepare. Optional: You may add fresh or canned sliced mushrooms to the pan if you wish. (2/1/08:Note: Using creamed soups will totally change the texture of this dish.)
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F and spray baking pan with non-stick cooking spray.
- 2In frying pan on medium to high heat, sear to brown pork chops in oil on both sides.
- 3While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all.
- 4In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned.
- 5Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender.
- 6Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for " It's Too Easy" Pork Chops & Rice Casserole
Serving Size: 1 (480 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 631.2
- Calories from Fat 181
- Total Fat 20.1 g
- Saturated Fat 5.5 g
- Cholesterol 123.9 mg
- Sodium 952.2 mg
- Total Carbohydrate 62.3 g
- Dietary Fiber 1.6 g
- Sugars 0.5 g
- Protein 45.6 g