Rating: 4.5 stars 4.4
129 Ratings
  • 5 star values: 77
  • 4 star values: 37
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 1

This simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!

Recipe Summary

prep:
10 mins
cook:
2 hrs 10 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.

  • Bake in the preheated oven until tender, about 2 hours.

Nutrition Facts

716 calories; protein 30.4g; carbohydrates 33.2g; fat 51.1g; cholesterol 143.5mg; sodium 1312.6mg. Full Nutrition
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