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Pork Chop and Rice Dinner

Pork Chop and Rice Dinner
This recipe combines two family favorites—pork and rice. It's a traditional type of meal I've come to rely on for my hurried, hectic weekdays and for casual entertaining.
6 ServingsPrep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 6 boneless pork chops (3/4 inch thick)
  • 1 tablespoon butter
  • Salt and pepper to taste, optional
  • 1 cup uncooked long grain rice
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1-1/2 cups water
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  • In a skillet, brown pork chops in butter; season with salt and pepper
  • if desired. Remove from the skillet and set aside. Reserve 2
  • tablespoons drippings; add rice, onion and garlic. Mix well. Stir in
  • soup, water, cheese, pepper and salt.
  • Transfer to a greased 13-in. x 9-in. baking dish; arrange chops over
  • rice mixture. Cover and bake at 350° for 1 hour; uncover and
  • bake 15 minutes longer or until rice is tender and pork juices run
  • clear. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 507 calories,
© Taste of Home 2013

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Pork Chop and Rice Dinner (continued)

Nutrition Facts: 21 g fat (10 g saturated fat), 123 mg cholesterol, 603 mg sodium, 30 g carbohydrate, 1 g fiber, 45 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013