Saturday, October 18, 2008

Pork Chop & Rice Casserole

Mom first made this in my pre-teen years, and it's one of those rare recipes that I've never bothered to tweak. It's perfect as-is, and because it goes together easily and cooks in the oven for two hours, it's a good choice for company. You only need to add a salad and dinner rolls for a complete meal. We make it with pork chops or chicken - you can decide whichever you prefer. It will last a week in the refrigerator, and reheats beautifully. A word to the wise - make sure you grease the casserole dish very well, or the rice will be a sticky gooey mess that you won't enjoy cleaning up.

Pork Chop and Rice Casserole

2 c. uncooked long grain rice
1 pkg. dry onion soup mix
6 pork chops, thin loin
1 can cream mushroom soup
1 can chicken gumbo soup
Salt and pepper
3 c. water

Preheat oven to 350. Spread rice evenly in bottom of well-greased 9x13 dish. Sprinkle with ¼ soup mix. Place pork on rice. Sprinkle with remaining soup mix and salt and pepper. In a medium bowl, combine soups and water. Blend well and pour over pork chops. Cover with foil and bake two hours. Allow to rest 10 minutes before serving.

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