Chops with Amber Rice
Submitted by millerrdee
Browned pork chops baked over orange juice rice with a creamy cheddar soup topping. A retro one-dish dinner that’s easy to assemble and feeds six with minimal cleanup.
YIELD
6 servingsPREP
30 minCOOK
45 minREADY
75 minThis is one of those vintage casserole recipes that sounds a little odd on paper but delivers big at the dinner table.
Pork chops get browned and laid over a bed of raw rice soaked in orange juice and water. A can of cream of cheddar soup goes right on top, sealing everything in while it bakes.
The rice cooks in the citrusy liquid and soaks up all the pork drippings, turning golden and tender underneath those chops. The cheddar soup melts into a creamy, cheesy sauce over everything.
Kitchen Tips
- Brown the chops well on both sides before they go into the casserole. The sear adds flavor that straight baking can’t match.
- Use uncooked rice. It absorbs the orange juice and water as it bakes, turning into that amber-colored, citrus-scented bed.
- Cover tightly for the first 45 minutes so the rice steams properly, then uncover for the last 10 to let the top get golden.
- Don’t skip the orange juice. It’s the whole reason this dish works, cutting through the richness of the pork and cheese.
Ingredients
Directions
In skillet, brown pork chops on both sides.
Season with salt and pepper.
Place uncooked rice in a 10×12 inch baking dish .
Combine orange juice, water and ½ teaspoon salt; pour over rice.
Arrange browned pork chops on top.
Spread soup over all.
Cover and bake in 350℉ (180℃) F oven for 45 minutes.
Uncover and bake an additional 10 minutes.
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