At home, I have several ways I prepare pork chops. Of course, we grill them and I fry breakfast chops. I also have a pork chop casserole that I have been preparing for my family for over 30 years. I found it in a cookbook I borrowed from a friend. I returned the cookbook long ago, but I copied down this recipe, tweaked it slightly, and now it is a much loved recipe in our home. I prepare it at least once a month. It is easy to assemble and is ready to serve in about 90 minutes.
The original recipe called for bone-in pork chops. I don't like having bones hiding in a casserole, so I use boneless pork chops.
Pork Chop & Wild Rice Casserole Recipe
By Sylvestermouse on Review This Reviews
Ingredients
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- 6 boneless pork chops
- 1 package (6 oz) long-grain and wild rice mix
- 2 cups hot water
- Approx. 1 teaspoon pepper
- 1 can cream of celery soup
- ½ cup milk
- 4 or 5 Tablespoon butter
Instructions
- Grease 13 x 9 x 2 casserole dish with butter
- Combine rice, seasoning packet in rice, 2T melted butter, and hot water
- Pour the mixture into the casserole dish (make sure rice is evenly spread across bottom)
- Sprinkle pork chops with pepper. Lay the chops on rice mixture
- Place a pat of butter on each chop
- Cover and bake at 350° for 1 hour
- Uncover casserole – in a small bowl, combine milk and cream of celery soup together and pour over casserole
- Bake uncovered for 15 minutes
Cooking Time Note: The cooking time is based on thin or medium sized boneless pork chops. Because oven temperatures can vary and because chop thickness affects cooking time, I recommend cutting into one of the chops to make sure it is fully cooked before you add the soup & milk mixture.
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Pork Chops & Wild Rice Casserole Recipe Written by:
© 2024 Cynthia Sylvestermouse
