Pork Chop Rice Bake Recipe

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I love to cook, but I also love easy recipes like this one, which tastes like you fussed. Canned soup makes the dish creamy and convenient. —Brenda Henderson, Marshall, Missouri

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Pork Chop Rice Bake Recipe
  • Prep: 5 min. Bake: 50 min.
  • Yield: 4 Servings
    •
5 50 55

Ingredients

  • 2-1/4 cups uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2-2/3 cups milk
  • 4 bone-in pork loin chops (1/2 inch thick)
  • 1 envelope onion soup mix

Directions

  • In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender. Yield: 4 servings.

Originally published as Pork Chop Rice Bake in Casserole Cookbook , p80

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Reviews for Pork Chop Rice Bake

Pork Chop Rice Bake

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(1-4) of 4 reviews

Reviewed on Nov. 01, 2010 by ekachuck

I made this again after falling out of my regular rotation - Still better with the peas and carrots!!

Reviewed on Sep. 27, 2010 by justmbeth

We were looking for an alternative to the pork chops/rice my husband always makes. This was good, made a large quantity of rice.

Reviewed on Aug. 25, 2010 by palmki

The pork chops were not done after cooking for an hour. The rice was ok. I will not be fixing this again.

Reviewed on May. 04, 2008 by ekachuck

To jazz it up a bit more:

Add 10oz frozen peas/carrots to mixture.

Cook 50-55 covered - Uncover and sprinkle 3/4 cup each chedder and mozarella over dish. Cook an additional 5-10 minutes.

 
 

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