Minnesota Pork Chops

Minnesota Pork Chops

115
Starbuck 0

"This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole."

Ingredients 2 h 20 m {{adjustedServings}} servings 352 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
  3. Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Tips & Tricks
Baked Pork Chops I

See how to make quick-and-easy baked pork chops.

Grilled Pork Loin Chops

Watch how to marinate and grill pork loin chops.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 115

  1. 146 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
TXCOOKER
10/8/2003

I've made a few changes to the recipe and everyone loves it! I use 1 box of Uncle Ben's wild rice with the seasonings, in place of the rice and chicken bouillon, and increase the water to 2 cups. You'll have to fight for the leftovers, if there are any.

apedawn
9/5/2006

These are the best pork chops we've had in a while. I didn't use the chicken bouillon b/c I used the seasonings that came with the rice and mixed it with the water. I then poured a can of cream of mushroom soup over the rice and cooked it for 30 minutes before adding the chops since they were not very thick. I covered the chops with another can of soup and cooked them for an hour. They were soooooo tender and moist. Loved, loved, loved them!!!!

DREGINEK
7/23/2003

We all enjoyed this one. However, for future uses, I am going to use a can of the pre-cooked wild rice and reduce the water used to 1 cup. My chops were done long before the rice was and rather than overcook the meat, we ate it with the rice slightly undercooked. The canned rice will prevent this and the "sauce" was a tad too thin. I'm hoping that next time, it will be much creamier. Overall, great home-cooked meal.