Pork chop and rice casserole

Pork chop and rice casserole



  • hot water
  • pepper - 1/3 tsp
  • diced celery - 1/4 c
  • green pepper, chopped - 1/2 item
  • raw rice - 3/4 c
  • onions - 2 item
  • pork chops - 6 item
  • can condensed tomato soup - 1 item
  • bay leaf optional - 1/2 item
  • chopped or dried parsley - 2 Tbsp

How to make pork chop and rice casserole:

Season pork chops well on both sides with salt and pepper. Brown in skillet, using as little oil as possible. Remove chops. Drain fat but leave 1 tablespoon fat. Slice in onions and brown lightly in the fat. Add hot water and soup, diced celery, chopped green pepper, parsley and raw rice. Add a little more salt and pepper and bay leaf, if desired. Mix well. Pour over browned chops in a casserole dish. Cover. Bake 1 1/4 hours at 350° or until the meat and rice are tender. Add additional hot water, if needed. Serves 6.

Recipe categories: Main dish, Casseroles, Pork.

Pork chop and rice casserole
Average rating: 2.3 of 5, total votes: 3
Cook. Time: PT1H5M
Total Time: PT1H5M

Cause of complaint:

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