This was my family’s preferred Jello salad when I was growing up. In a crystal or glass bowl, it looks quite lovely. It was a favorite at both Christmas and Thanksgiving.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 pork chops
- salt and pepper to taste
- 1 cup uncooked wild rice
- 1 ½ 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 9×13 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.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 791 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t eat mushrooms due to allergies, so i omitted those. I also precooked the rice and cut my cooking time down to about 45 minutes. I used cream of onion soup.
I thought the flavor was pretty good, but I only cooked 1.5 hours and the rice was stuck to the bottom of pan and very brown, hard and dry. Maybe because I used fresh mushrooms instead of canned? Not sure, but I think if we make again, 2 cups of water would make it right.
I thought this was easy and a good quick dinner. Like others I used Uncle Ben’s wild rice with seasoning and two cups of water because my family likes more seasoning than salt and pepper. I prefer fresh mushrooms so I sautéed those before adding. I’ve made this with pork chops as well as sliced pork tenderloin. I think I prefer the tenderloin.
Ddxxds e
I added riced cauliflower (microwaved till hot) with the wild rice, as well as fresh waited musroo.s rather than canned! Hubby loved it but he wants more mushrooms next time. We loved it.
This was a winner for us! I followed the recipe exactly. I cut it in half because I only had 3 pork chops. I recommend that you don’t cut the rice in half. It doesn’t make enough of the delicious rice! I couldn’t find wild rice in my grocery store, but I found a blend of different kind of wild rice and brown rice in the gourmet section. It was a good substitute. This one will definitely made again
Forgot to mention that I also subbed a can (10.75 oz) of cream of chicken and a can of cream of mushroom to make the sauce thicker! It was great!!
Very delicious and easy to make. I usually don’t like wild rice and considered using white instead but I thought I’d give it a try..so glad I did. My family loved it and I ate seconds. I used a smaller serving recipe and thinner pork chops so I reduced the cooking time. I just quickly seared the chops a few seconds on each side so they wouldn’t overcook while baking. Because I had to cook for less time I cooked the rice halfway before putting it in the oven. Came out perfect.
Loved this recipe!! So simple, and cleanup is a snap! I actually used chicken breasts instead of pork chops (since I had them thawed), and it worked beautifully! This dish definitely has that “comfort food” feel to it, and will be placed in rotation in this household.
Really good- I use Uncle Ben’s Original recipe with the seasoning packet and mix it in the soup and water. make sure rice is covered with sauce. My family thinks its even better with chicken breasts.
One of my favorite ways to fix pork chops.
Pork Tenderloin, homemade cream of mushroom soup and fresh baby portabella mushrooms.
I enjoyed this recipe very much, my kids were not so thrilled about it though. I guess they aren’t fans of mushrooms or wild rice.
These were good. I used Uncle Bens wild rice with the seasoning instead and used 2 cups of water. Since I used the seasoning packet that came with the rice I did not use the chicken bouillon. Turned out great. Chops were very mosit. I cooked mine for just an hour. Would make again.
Very good!
What a Treat, BUT I DID make some changes. I used Minute Rice=way less cooking time! I also Made a Gravy: 1-Beef Broth, 1-Cream of Mushroom Soup, 1 jar Pork Gravy (ready made) & from a Brown Gravy MIX-1 Cup prepared per pkg. adding some ground Thyme & Sage to flavor a little. I browned my chops in a enough Peanut Oil to cover the bottom & I also seasoned them with garlic powder along w/salt & pepper. I reserved 1/2 C of the dripping to add to my “Gravy mixture” really making it like homemade gravy!! Follwed the rest of the directions, other than I started with a little gravy on the bottom of the well-sprayed dish before putting Minute Rice in dish. Did all the rest & covered & Baked for 45-50 mintues!! Delish!! We ate EVERY drop!! I WILL make this again, My Way!! Thanks So much for sharing your ideas, I was needing something different with Pork Chops & rice!!
Another great recipe to add to our dinner routation. Like another reviewer suggested, I used Uncle Ben’s Long Grain rice. My family likes “extra” sauce, just personal preferance so I added an extra can of cream of mushroom soup. A very good recipe.
I make this one a lot. Very tasty and the boyfriend requests it often. Thank you!!
I substitute the pork chops with chicken and is wonderful!
My parents loved this recipe, me not so much. I felt it had just a little too much mushrooms.
Way too salty – won’t make again