“Only one skillet is needed to make this scrumptious pork dish....the rice actually cooks right in the skillet with the rest of the ingredients. It couldn't be easier. ” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat.
- Stir the soup, water, black pepper, celery, thyme and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the pork is cooked through and the rice is tender, stirring the rice occasionally.
Nutrition
Amount Per Serving (6 total)
- Calories
- 352 cal
- 18%
- Fat
- 18.9 g
- 29%
- Carbs
- 15.1 g
- 5%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Sorry, I wasn't a fan of this. It was a little too salty, I'm guessing from the soup, since I didn't add any salt. And the pork chops were on the dry side. We ate it, but probably won't be making a..." See moregain."
daytripperrr
"Very tasty and easy to make. I used reduced sodium soup because another review said it was too salty with the regular. I was out of thyme but it was fine without. The only thing I'll do differently ne..." See morext time I make it is double the soup, water and rice. I used 6 very small chops and it still barely covered all of them in liquid. After I ate and my boyfriend had two helpings almost all of the rice and soup was gone. If you don't cook for someone who's a big eater this probably won't be necessary. The pork chops themselves were a little tough, but flavorful. I'll definitely cook this easy meal again. Frozen dinner rolls baked in the oven were perfect for scraping up the leftover soup in the bowl."
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