Pork Chop and Brown Rice Casserole
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 tbsp Crisco Pure Vegetable Oil 4 serving pork chop boneless thick cut 4oz. 1 can (10.75 oz) Cream of Chicken Soup 1 can (10.75 oz), prepared Cream of Celery Soup 1 cup Milk, 2%, with added nonfat milk solids, without added vit A 1 cup Rice - Minute instant brown rice 1 serving MARGARINE (LIGHT) I CANT BELIEVE IT NOT BUTER (by WILLLEPINE)
Preheat oven to 275 degrees.
Heat vegetable oil in large skillet over medium heat and brown the pork chops on both sides, 5 to 8 minutes per side. Place chops into a 9x13 inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup and milk until smooth. Stir in Brown Rice and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover with foil. Bake in the preheated oven until tender about 2 hours.
Serving Size: 4 Servings
Heat vegetable oil in large skillet over medium heat and brown the pork chops on both sides, 5 to 8 minutes per side. Place chops into a 9x13 inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup and milk until smooth. Stir in Brown Rice and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover with foil. Bake in the preheated oven until tender about 2 hours.
Serving Size: 4 Servings
Nutritional Info Amount Per Serving
- Calories: 432.8
- Total Fat: 22.9 g
- Cholesterol: 65.0 mg
- Sodium: 1,368.9 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.4 g
- Protein: 27.8 g
Member Reviews