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
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