Prep 5 mins
Cook 1 hr
This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe.
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 1⁄2 cups water
- 1 cup long grain rice (uncooked)
- 1⁄4 onion, sliced
- 1⁄4 teaspoon pepper
- 3 -4 pork chops
- salt and pepper (to taste)
- Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
- Add onions.
- Salt and pepper chops and place on top of rice.
- Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
- Remove from oven and let rest 5 minutes.
The flavor is 5 star! I used chicken broth instead of water and also sprinkled a little seasoning salt and pepper on the pork chops. Then prior to putting them in the oven, I seared them and added chopped onions and garlic to the skillet. To kick up the flavor a notch, I mixed in 1/2 tspn of thyme to the broth and rice mixture. Because I seared the pork the oven time needed to be less or else it would have dried out. So to ensure my rice cooked through, I heated the broth to boiling before mixing it in. Overall a very tasty meal that I will definately do again. Thank you for sharing.
Very good comfort meal, perfect for a Sunday home with the family. I did do a combination of other reviewer's modifications. For the first step I used Campbell's Healthy Request cream of celery soup, just because my kids don't like mushrooms. We thought the celery did add great flavor, so will definitely do that again. I used 33% less sodium chicken broth instead of water. I did this step right in a 9x13" glass dish. Next I seasoned the (bone-in center cut pork loin chop) with a little garlic powder, salt, and pepper. I browned them in a non-stick skillet with a little butter and extra virgin olive oil. After removing them from the pan, I next deglazed the browned bits with a little white wine. I then sauteed garlic, sliced onions, and sliced mushrooms in the same skillet. I stirred some of this mushroom/onion mix in with the rice, placed the pork chops on the rice, and then used the rest of the mushroom/onion mix to top the pork chops (except for the kids'). I covered the 9x13 with foil and baked for 1 hour (a little less time than the recipe said, just b/c the chops had already been browned). They turned out very flavorful and moist, as well as the rice was delicious with a similar quality to risotto. We ate this with homemade applesauce and broccoli. Great meal. Thanks for the recipe!
Oh I love this recipe, but instead of baking it I cooked it in the slow cooker. Mmm, my husband and family loved it. I used the idea of using chicken broth instead of water. Delicious, thank ya'll!!