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    You are in: Home / Recipes / Pork Chop Casserole Recipe
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    Pork Chop Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Swan Valley Tammi's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      In a large skillet, brown pork chops in oil; drain.
    2. 2
      Place rice in a greased (cooking spray) 3 quart casserole dish; pour orange juice over top.
    3. 3
      Top with pork chops and soup.
    4. 4
      Cover and bake at 350 for 40-45 minutes or until pork juices run clear and rice is tender.
    5. 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.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on October 06, 2007


      It was just the two of us, so I used 2 boneless chops, sprinkled w/salt and pepper before browning. I followed the rest of the recipe exactly, but used Campbell's Chicken with White and Wild Rice. I poked a couple holes in the chops after laying them in the rice/juice. This was quite good, a bit tangy from the orange juice and flavorful from the soup. Colorful, too, and the veggies from the soup were great. It all went together very fast and very easily and my bf also thought this was pretty good. Thanks Swan Valley Tammi for a keeper. :) UPDATE: Btw, there was leftover rice from this and it tastes excellent reheated! I just sprinkled it with a bit of water, loosely covered the microwave-safe bowl I'd refrigerated it in, and reheated no high for 1 1/2 mins, stirred, and cooked on high another 1 min or so. I had about 1 1/2 cups left over, it was so good I just inhaled it. I noticed a previous reviewer had been worried about how this rice would heat up. No worries, tastes just fine and delicious reheated. :D

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    • on December 16, 2006


      We really liked this one. The orange juice threw me at first, but it actually gave it a little kick to make it different from the usual pork chop casserole.

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    • on June 26, 2006


      I'll admit, I almost didn't make this because of the orange juice. Now I'm glad I did! It's surprisingly tasty, although next time I think I'll cut the recipe in half as I am not sure how well the rice will reheat for leftovers. This one is definitely easy to put together, and I plan to make it again in the future.

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    Nutritional Facts for Pork Chop Casserole

    Serving Size: 1 (365 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 546.5
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 5.7 g
    Cholesterol 79.0 mg
    Sodium 607.6 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 1.3 g
    Sugars 5.4 g
    Protein 29.7 g

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