" It's Too Easy" Pork Chops & Rice Casserole
"When I made this (my husband's favorite) the other night I was asked if I'd ever submitted this recipe to Zaar. I had to answer, "What recipe?" So, after throwing this together for over 20 years, I'm writing down this "no-brainer" recipe for you to try, which only takes around 10 minutes to prepare. Optional: You may add fresh or canned sliced mushrooms to the pan if you wish. (2/1/08:Note: Using creamed soups will totally change the texture of this dish.)"
photo by Bonnie R.
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 4 thicker cut boneless pork chops
- 1 1⁄2 cups long-grain rice
- black pepper
- 1 1⁄2 ounces dry onion soup mix (One-half envelope)
- 3 1⁄2 cups water
directions
- Preheat oven to 350°F and spray baking pan with non-stick cooking spray.
- In frying pan on medium to high heat, sear to brown pork chops in oil on both sides.
- While pork chops are browning, take baking pan and layer rice, then sprinkle with black pepper,then dry onion soup mix over all.
- In small saucepan, bring water to boiling and stir into rice mixture in baking pan just as pork chops are browned.
- Place browned pork chops over all, cover with foil and bake at 350°F for 45 minutes, until tender.
- Note: Check after 30 minutes to see if rice is done or if it's drying out. Lift up pork chops to stir rice mix in pan and taste. Add more water if needed. When the rice is done, the pork chops are usually very tender. I've found that over the years (with the 4 different stoves I've had!) cooking times may sometimes vary.
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Reviews
-
Won't make this again. After an hour in the oven, the rice was still swimming. The chops were dried out and the rice was still not cooked. Threw it out and went to McDonald's. What a waste. -
I will not make this again. It was very bland. I knew it was not good when my husband asked for the ketsup. -
Simple and tasty! I've been using a similar one for years. You can toss in some sliced onions if you like too, and if you like extra flavor like I do, use the whole packet of onion soup mix. Ignore 709785's one-star review. The truth is, when you substitute TWO of the MAJOR ingredients in a recipe, you don't get to complain that the original is no good. An "accomplished" cook should know that.
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Had this tonight with minor modifications based on what we already had in the kitchen... so we had a double layer of thin chops over basmati rice, and I did lightly season the chops for browning (plus the suggested mushrooms). My roommate stuffed herself silly, but I'd personally like to tweak it a little further to suit my tastes. But this is certainly a very good base to work from. I also look forward to trying it again with a better cut of chop. What did surprise me was how much longer I had to cook it for to get the rice cooked and most of the water absorbed. So, basmati tastes quite nice for this, but takes a lot longer to cook (our oven normally needs less time than called for). -
On 5/4/09 this was made for mine and SO's dinner.Except for just using two chops the recipe was made as written. I think however there was a mistake with the rice, I made " WAY " too much :) ( but the leftover rice will be put to good use ). The next time and there will be a next time, I'm going to cut the amount of rice in half and use the full amount of soup mix in this recipe.While the pork chops were browning, I sprinkled them with a bit of seasoning salt and some pepper.The amount of water and baking time was " Right On The Money " This will be made again. Thank you for posting and, " Keep Smiling :) "
see 5 more reviews
Tweaks
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There is something seriously wrong with this recipe. This turned out to be a tasteless mess. I am an accomplished cook and even added sauted onions and garlic, and substituted a can of Cream of Mushroom soup and white wine for the same amounts of water. The pork was under-cooked and the rice was not done despite baking for 15 minutes longer than called for. Dont bother with this one. The truth her is that is in fact too easy, to be any good.
RECIPE SUBMITTED BY
I've loved Zaar for many years and the great recipes I've found here. Back when I was working and the kids were little I was an okay cook who excelled only at a few family recipes. I began "surfing" on Zaar and started making so many wonderful fast and easy recipes. As they got older and I had more time, I began making more adventurous meals. Zaar's fabulous cooks have helped me every step of the way. Thanks to the Zaar family of cooks and the enthusiasm for cooking I developed through them, I'm now considered a good cook and develop many of my own recipes.
When the kids were grown and I was no longer working, what started as a place to find new recipes turned into a community made up of varied and interesting people. After years as a "recipe surfer", I became a premium member in 2005 not only to start organizing recipes but also to participate even more in discussions, forum activities and having fun with new friends.
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