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!
- 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
Preheat the oven to 350 degrees Fahrenheit.
In a lightly greased 9” x 9” x 2” baking dish, spread the rice evenly and cover with half of the onion soup mix.
Place the pork chops on top of the rice.
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.
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