Description
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!
Ingredients
- 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 9×13-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.
Prep Time: 10 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 20 mins
Servings: 4