Cook both sides of the pork chops over medium heat.
Recipe Summary Pork Chop And Rice Casserole
This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!Ingredients | Pork Chops And Rice
2 tablespoons vegetable oil
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
1 cup uncooked instant rice
½ cup butter
Directions
Preheat oven to 275 degrees F (135 degrees C).
Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
Bake in the preheated oven until tender, about 2 hours.
Info | Pork Chops And Rice
prep:
10 mins
cook:
2 hrs 10 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
TAG : Pork Chop And Rice Casserole
Main Dish Recipes, Pork, Pork Chop Recipes, Baked,
