Recipe by Swan Valley Tammi
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.
Top Review by blancpage
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
- 4 pork chops
- 1 tablespoon vegetable oil
- 1 1⁄3 cups uncooked long grain rice
- 1 cup orange juice
- 1 (10 1/2 ounce) cancondensed chicken and rice soup, undiluted
Directions See How It's Made
- In a large skillet, brown pork chops in oil; drain.
- Place rice in a greased (cooking spray) 3 quart casserole dish; pour orange juice over top.
- Top with pork chops and soup.
- Cover and bake at 350 for 40-45 minutes or until pork juices run clear and rice is tender.
- *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.