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Tender pork chops are treated to a sweet-tangy marinade and topped with gooey melted cheese in this delightful meal from Debbie Hankins of Ironton, Ohio. The rice and vegetable medley is a great compliment.
Nutritional Facts 1 pork chop with 1-1/2 cups rice mixture (prepared with reduced-fat cheese) equals 648 calories, 31 g fat (10 g saturated fat), 127 mg cholesterol, 1,479 mg sodium, 47 g carbohydrate, 5 g fiber, 47 g protein.
Originally published as Creamy Pork Chop Casserole in Cooking for 2 Winter 2009, p18
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 12, 2011 by Flenner
We all really liked this, but as a caution, my chops were very thick so I had to bake them longer and therefore it was not as creamy, although I could have added a little liquid to the rice mixture after baking. This is good company dish.
Reviewed on Feb. 26, 2011 by raaadts
The meat was raw and we had to fry in a frying pan after an hour of cooking. Will never make this again!!
Reviewed on Jan. 26, 2011 by howdu
My husband and I enjoyed this dish. I omitted the marinade for the pork. Before baking, I browned the chops in a nonstick skillet, then placed them over the rice/soup mixture. I omitted the red pepper (didn't have any) and omitted the cheese topping. Instead of peas and carrots, I used a cup of frozen mixed vegetables. The casserole is very creamy. When I first removed it from the oven I was afraid it was runny, but as it cooled 5 minutes or so it firmed up some. I'll make it again
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