Ingredients
4
4 servings
- •6 pork chops
- •salt and pepper to taste
- •1 cup uncooked wild rice
- •1.5 cups water
- •1 (8 ounce) can canned mushrooms
- •1 tablespoon chicken bouillon granules
- •1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
- Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Nutritional Facts
Per 4 servings
- Calories: 352
- Carbohydrate: 29g
- Fat: 14g
- Fiber: 3g
- Protein: 27g
- Sugar: 3g
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