Print: Pork Chop and Rice Casserole

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!

Prep

16 min

Cook

56 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons vegetable oil
4 porks chops
1 , 10.5 ounce
1 , 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 per serving

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