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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Pork Chops and Rice Recipe

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This recipe for Baked Pork Chops and Rice is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs vegetable oil
4-5 boneless pork chops
1 tsp salt
1 tsp pepper
1 tsp onion powder
2 tsp dried rosemary divided
1 tsp thyme
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 1/2 cups milk
1 cup long grain white rice
1/2 cup butter
Parsley garnish
Directions:
Directions:
Preheat oven to 275.

Season your pork chops on both sides with salt, pepper, onion powder and 1 tsp rosemary.

In large saute pan add 2 Tbs vegetable oil and brown pork chops on both sides for about 3-5 minutes.

Remove from heat and place in a 9"x13" pan, set aside.

Meanwhile in medium saucepan add cream of mushroom soup, cream of chicken soup, milk, remaining rosemary and thyme and whisk together until blended then stir in your rice.

Add in your butter and then place saucepan on stove and heat to a gentle boil stirring until butter is melted.

Pour over pork chops, cover with tinfoil and bake for 2 hours.

Remove from oven and garnish with parsley if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Good make ahead dinner. Pork chops come out nice and tender.

Source: https://tornadoughalli.com/baked-pork-chops-rice/

 

 

 

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