Pork Chop and Rice Casserole

Pork Chop and Rice Casserole

51 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 20 m
cdrewcia
Recipe by  cdrewcia

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. 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.
  3. Bake in the preheated oven until tender, about 2 hours.

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Reviews (51)

Rate This Recipe
gilligallo
58

gilligallo

Simple and good recipe. As a personal preference I added sautéed onion and garlic to the sauce also will cut the butter just a bit next time. Adding ¼ cup Sherry, as suggested, was nice. I’m looking forward to trying some different soups next time, perhaps cheddar cheese and cream of potato.

pj
44

pj

Oh my! I have made this so many times and it was from my gram also. I only recently did the rice on the side (low carber) Of course I love it best cooked with the rice! I also was told to add dry sherry into the soup to taste and it is great with or without it. Loved this for decades!

Andrea
41

Andrea

This recipe is great BUT they have come out w/ some really amazing creme soups, ie garlic and mushroom and this is really wonderful as a twist to this recipe. Creme of mushroom by its self is also wonderful. I usually add some seasonings to mine too.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 572 cal
  • 29%
  • Fat
  • 42.7 g
  • 66%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 1282 mg
  • 51%

Based on a 2,000 calorie diet

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