Pork Chops and Wild Rice Casserole
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
4-6
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
- Preheat oven to 350 degrees.
- Season pork chops with seasoning of your choice.
- In heavy skillet or pan heat oil and brown pork chops well, reserving drippings.
- Add all vegetables to reserved drippings in pot and saute about 5 minutes being sure to scrape pot well.
- Add bouillon cubes, crush and stir to dissolve.
- Add 1/4 cup water, cover and simmer 5-10 minutes or until soft.
- Grease a 9x13 pan.
- Spread rice in pan and spread vegetables over rice.
- Place pork chops on top.
- Pour cream around edges.
- Cover with foil and bake for 30 minutes.
- Uncover and bake 30 minutes more.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.