Receta Baked Pork Chops with Rice
My mom would often bake pork chops smothered in canned cream of mushroom soup to keep them moist. Sometimes she would serve them with rice. Although I had not even thought about mom’s mushroom soup pork chops in quite a while, I started craving them. If I made them for my family, my husband would not be able to eat any. Thus, I set out to make something similar that would still satisfy my comfort food craving. I made some major adaptions to a recipe for a chicken, rice and mushroom soup casserole.
My version has mushrooms, but no cream of mushroom soup. Although it did not taste like my mom’s, it was still moist, delicious, and satisfied my craving.
Recipe: Baked Pork Chops With Rice
Ingredients:
- 1 c. sliced mushrooms* (if desired)
- Pork Chops (4 to 8, depending on size and # serving)
- salt, to taste
- 1 c. uncooked rice
- 1 package dry onion soup mix
- 1 1/2 c. vegetable or chicken stock
- 1 c. water
- Parmesan or similar cheese
Instructions:
In a large skillet, quickly saute mushrooms until they start to cook.
Remove mushrooms from skillet and set aside.
Add 1/2 to 1 Tbsp. oil to skillet.
Salt pork chops, to taste.
Sear/brown pork chops on both sides in skillet.
Lightly grease or spray 9 X 13 or similar baking dish.
Combine rice, soup mix, mushrooms, stock and water in baking dish.
Place pork chops on top of rice mixture.
Sprinkle evenly with cheese.
Bake until pork chops reach desired internal temperature, about 45 to 50 minutes.
Variation:
Chicken breasts or thighs may be used instead of pork chops.
*Mushrooms may be omitted.
Copyright © 2013.
Recipe by Paula, A Simple Home Cook.