Easy Pork Chop Rice Bake

1-recipe

Sometimes, despite the best of intentions and pre-cooking checks, things do not go according to plan. This recipe sounded tasty, and it came from a trusted source: the Oklahoma Natural Gas Company. I was a little suspicious of the long cook time, but a similar technique worked well in the Sherried Beef recipe I published a while back, so I proceeded according to directions. When I removed the casserole from the oven, however, I was instantly alerted to the fact that something was Not Right. The rice was quite dark around the edges, and things looked… well, burned. I tasted the results anyway, and ended up going to the store for a frozen pizza. The pork chops were salvageable; the rest was a crunchy, unpleasant mess.

The main problem is that the rice burned during cooking. I think that this is due to a combination of factors: long cooking time, cooking uncovered, and failure of the liquid to fully penetrate the rice. In a future revision, I would like to try the following modifications:

– Add a bit more liquid to the casserole. The original recipe calls for 1 cup of water; I would increase this by at least a quarter cup, if not a half cup.

– Add a layer of fresh mushrooms. These will release liquid during cooking, and also add delicious flavor.

– Cover the casserole with aluminum foil.

– Reduce the cooking time. 1 hour 45 minutes is not required to fully cook either pork chops or rice.

Until then, here is the casserole that I did cook, complete with pictures. I’m interested in any additional ideas readers have for how to salvage this recipe!

Ingredients:

  • 1 cup long-grain rice
  • 1 package onion soup mix, divided
  • 4 pork chops
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup water

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-sauce_mix

In a lightly greased 9” x 9” x 2” baking dish, spread the rice evenly and cover with half of the onion soup mix.

3-add_chops

Place the pork chops on top of the rice.

4-add_soup

Combine the cream of mushroom soup, water, and remaining onion soup mix, and pour over the pork chops.

Bake uncovered for 1 hour and 45 minutes.

5-finished

Serves 4.

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