Ingredients for Pork Chop Rice Casserole
- Boneless Pork Chops
- Salt & Pepper
- Wild Rice Mix
- 8 ounces sliced mushrooms
- Chicken Bouillon Granule
- Condensed Cream Of Mushroom Soup
- 1 1/2 cups water
- Seasoning
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How to Make Pork Chop Rice Casserole
- Preheat oven to 350°F (175°C).
- Season 4 pork chops (about 1 inch thick) generously with salt and pepper.
- Heat 1 tablespoon of oil in an oven-safe skillet (or regular skillet that can go in the oven) over medium-high heat. Brown the pork chops on both sides for 2-3 minutes per side.
- In a 9x13 inch baking dish, spread 2 cups of cooked Uncle Ben's rice evenly.
- Sprinkle 1 teaspoon of chicken bouillon granules and your preferred seasoning mix (from the rice packet or your own blend) over the rice.
- Evenly distribute 8 ounces of sliced mushrooms and 1 cup of trimmed green beans (fresh, frozen, or canned) over the rice.
- Arrange the browned pork chops on top of the rice and vegetable mixture.
- Pour 1 1/2 cups of water and 1 (10.75 ounce) can of undiluted cream of mushroom soup over the casserole.
- Cover the baking dish tightly with aluminum foil.
- Bake for 1 to 1 1/2 hours, or until the rice is cooked through and the pork chops are tender. Check halfway through and add a bit more water if needed to prevent drying out.
- Remove from oven and let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
14g
Fat
40g
Carbs
13g
