Prep 10 mins
Cook 1 hr
Super simple and very tasty. I got this recipe from my husband's cousin years ago and it has remained a favorite even with my children who don't care for pork. The onion soup adds a wonderful flavoring.
- 2 cups rice (Uncooked)
- 2 1⁄2 cups water
- 1⁄2 cup margarine (Cut into 4 or 5 chunks)
- 1 package dry onion soup mix
- 4 -8 center-cut pork chops (I vary number depending on how many I'm feeding)
- Brown pork chops in frying pan, if desired.
- (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan.
- Add water, onion soup mix and combine with rice.
- Place the 4 or 5 chunks of margarine on top of rice.
- Place pork chops on top.
- Cover casserole with foil and bake at 350 degrees for 1 hour.
Kathy, made this the other night and it was just the thing. Simple and satisfying. To jazz things up a bit I added some mushrooms and capers before cooking and a 1/2 c. of white wine in place of some of the water. Very tastey and easy.
This was very good but I used 3 and 1/2 cups of water and added a can of cream of mushroom soup and a small can of mushrooms to the rice and onion soup mix. I also added 30 min. To the cooking time. It was wonderful.
Made this for my family, and everyone LOVED it. I didn't brown the pork chops prior to cooking to save time and it was great. I love how easy it was and only uses one pot. I cooked this in a Le Creuset 5 1/2 quart round french oven with the lid on. I used others recommendations of adding 3 1/2 cups of water and it was perfect. The rice was flavorful and moist and the pork chops were wonderful. Depending on your taste you may want to add some black pepper, but it was just fine adding that at the table. I also only used 1/4 cup butter instead of 1/2 cup margarine.