Rating: 4 stars
39 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

This recipe is very easy and quite tasty. I have made it every year for the last 25 years. Children seem to love it. The rice has a wonderful flavor.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 25 mins
prep:
10 mins
Servings:
4
Yield:
4 pork chops
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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 an oven to 375 degrees F (190 degrees C).

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  • Heat the oil in a large skillet over medium heat; brown the pork chops on both sides. Remove the pork chops from the skillet, reserving the drippings in the skillet; add the onion soup mix and the water to the drippings; cook and stir until hot.

  • Spread the rice evenly into the bottom of a 2 quart casserole dish. Lay the pork chops atop the rice. Pour the mixture from the skillet over the pork chops and rice; cover.

  • Place covered dish in preheated oven and bake 45 minutes. Remove cover and bake until the pork is no longer pink in the center, another 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

398 calories; protein 25.4g; carbohydrates 41.3g; fat 13.6g; cholesterol 54.3mg; sodium 657.4mg. Full Nutrition
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