This simple pork chop and rice casserole recipe was handed down to me by my grandmother. She was a fabulous cook who could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall-off-the-bone' dish with even tougher cuts of pork!
Ingredients
- 2 tablespoons vegetable oil
- 4 porks chops
- 1 can condensed cream of chicken soup , 10.5 ounce
- 1 can condensed cream of celery soup , 10.5 ounce
- 1 cup milk
- 1 cup uncooked instant rice
- 0.5 cups unsalted butter
Instructions
-
1
Preheat the oven to 275 degrees F (135 degrees C).
-
2
Heat vegetable oil in a large skillet over medium heat. Add pork chops; brown on both sides, 5 to 8 minutes per side. Place chops in a 9x13-inch baking dish.
-
3
Whisk cream of chicken soup, cream of celery soup, and milk together in a large saucepan until smooth. Stir in rice; add butter. Bring to a boil over medium heat, stirring until butter melted; pour over chops. Cover the dish with foil.
-
4
Bake in the preheated oven until chops tender, about 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Mascarpone-Berry Ice Cream
If you are looking for a recipe to make ice cream without an ice cream maker, look no further. This delicious mascarpone ice cream is made with raspberries and strawberries. I like to serve it with extra berries and vanilla sauce. You can use other berries as well, of course.
Lemon Poppyseed Muffins with Lemon Glaze
Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.
Easy No-Bake Strawberry Ice Cream Cake
It's hard to find a summer dessert more refreshing than this easy no-bake strawberry ice cream cake, made with a combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This ice cream cake should keep, covered, in the freezer for 1 to 2 weeks. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!