- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 547.8
- Total Fat: 18.4 g
- Cholesterol: 71.4 mg
- Sodium: 705.8 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 1.7 g
- Protein: 30.4 g
Mushroom Porkchops and RiceSubmitted by: BRAINBOW
IntroductionEasy peasy. bakes in 30ish minutes. Easy peasy. bakes in 30ish minutes.
2 regular or 4 thin pork chops. I used 3 of the little fast fry ones, and threw in a small peice of chicken for my mate
1 can of cream of mushroom soup (low sodium reduced fat or what have you)
1 cup of sliced up mushrooms
1 cup of white rice
about 2 cups of water, just kind of guess I suppose haha
Brown porkchops a little and throw on some spices (whatever you want, I use paprika and onion poweder and salt and pepper)
Throw them in the bottom of your non stick baking dish thing
Toss on a bunch of chopped up mushrooms.
Open up a can of mushroom soup, then dump that on and kinda even it out.
Remember that you forgot to add rice and then hastily throw that on top of the mushroom soup
Guesstimate that you added about a cup of rice, forget how much water to add, and just throw on two cups to be sure so that everything is kind of just barely covered by water. There - that looks good enough.
Toss on a bunch more salt, pepper, paprika, oregano, whatever.
put on the lid! This helps cook the rice instead of just letting it get all dried out and cripsy.
Put it in the oven in the middle rack (because its too hot to move now) and cook it at about 350 for as long as it takes you to take a bath before the water goes from nice and hot to kind of just warm and its time to get out (about 30 minute or so)
Rice should be cooked, everything should be a nice gooey delicious mushroomy mess.
Eat with peas :D
Number of Servings: 3
Recipe submitted by SparkPeople user BRAINBOW.