Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •4 pork chops
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 (10.75 ounce) can condensed cream of celery soup
- •1 cup milk
- •1 cup uncooked instant rice
- •½ cup butter
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- 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.
Nutritional Facts
Per 4 servings
- Calories: 716
- Carbohydrate: 33g
- Fat: 51g
- Fiber: 1g
- Protein: 30g
- Sugar: 4g
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